Pineapple Margarita
A fun spin on the classic margarita that uses pineapple-infused tequila!
Equipment
- 1 Cocktail Shaker
- 1 Jigger
- 1 Lemon Squeezer
Ingredients
- 1 tbsp Course Salt for salting rim of glass-optional
- 2 oz Pineapple Infused Tequila
- 1 oz Triple Sec Can be substituted for Cointreau, Sour Orange, or Orange Juice
- 1 oz Lime Juice
- 1/2 oz Simple Syrup
- 1 pineapple wedge For garnish-optional
- Ice
Instructions
- Cut rectangular pineapple chunks and place in a glass container, then fill with silver tequila. Seal well and keep in the fridge for minimum 5 days.
- Line rim of glass with a bit of lime juice then salt it; set it aside in the freezer for a couple of minutes (optional)
- In a cocktail shaker, combine pineapple infused tequila, triple sec (or any of its substitutes-see notes), lime juice, simple syrup, and ice, then shake for about 10-20 seconds
- Take glass out of freezer, fill ice to personal liking, then strain margarita into glass. Garnish with pineapple chunk then serve.
Notes
Pineapple infused tequila should be in the fridge for minimum 5 days to ensure flavors will be prominent, but keep for a week to get maximum benefit.
Make sure the glass you're using doesn't go through an extreme weather change when placing in the freezer, or else it can risk shattering.
An easy alternative for triple sec is Cointreau and widely used in margaritas. However, if you have neither, then curaçao, sour orange, or plain orange juice is a good alternative.
If you don't have a jigger, you can use other measurements. For example, 1 oz is roughly 2 tbsp, and 2 oz is roughly 4 tbsp.
Make sure to cover cocktail shaker with a kitchen rag when shaking ingredients as it can get cold quick and hurt your hands.
Use this recipe only if you're aged 21+.