This margarita was inspired by al pastor tacos mixologist Gabe Orta once ate in Chicago, which were so good he invented a cocktail to go with them. It starts with a chorizo spice cordial—not made with the sausage, just the spices!
Chorizo Spice Syrup: In a large saucepan, bring water to a boil. Add cumin seeds, smoked paprika, peppercorns, and dried peppers. Stir and boil, uncovered, 10 minutes. Add sugar and stir to dissolve as the cordial continues to boil. When the sugar is dissolved, reduce heat to a simmer and continue simmering, 5-10 minutes.
Strain liquid into a container fitted with a strainer, pressing down to release all of the liquid. Cool the liquid, 10-20 minutes.
When infused liquid has cooled, pour half (4 cups) into a container and add vodka. Cover and refrigerate until ready to use. Reserve the other half to make more Chorizo Spice Syrup as needed. (Note: Chorizo Spice Syrup will last up to 1 month refrigerated in a lidded container.)
Al Pastor Margarita: In a cocktail shaker, add lime juice, pineapple juice, Chorizo Spice Syrup, and tequila.
Meanwhile, prepare a Chorizo Sugar rim by combining equal amounts of ground cumin, smoked paprika, ground black pepper, salt, and sugar in a saucer. Roll a rocks glass halfway around the cut side of the orange, then press into the spice mixture so it sticks to the glass. Set aside.
Fill the shaker with ice. Seal and shake hard, 12-15 times. Strain into prepared glass; there should be a froth on top from the vigorous shaking. Fill glass with ice cubes, then garnish with a thin slice of pineapple and a dusting of Chorizo Sugar. Serve.