Pineapple Spicy Margarita

For spicy pineapple and jalapeño syrup, stir sugar and 125ml water in a small saucepan over medium heat until sugar dissolves. Add remaining ingredients and bring to a simmer. Simmer for 5 minutes. Remove from heat and stand to infuse (30 minutes). Strain syrup through a fine sieve into a sealable jar (discard solids) and refrigerate to chill (1 hour). Makes approximately 200ml.

For lime-cayenne salt, combine ingredients and 2 tsp salt flakes on a plate and set aside.

Rub rim of chilled glasses with lime wedge, then dip into salt and set aside.

Half fill a cocktail shaker with ice. Add tequila, triple sec, lime juice and 20ml pineapple-jalapeño syrup and shake vigorously for 30 seconds. Strain into glasses, garnish with pineapple leaves and serve straight up or on the rocks.