That Pineapple Margarita Recipe (Bonus! Two Ways)

I made a joke in my long-winded About that the only reason you came to my site was for a Pineapple Margarita recipe, and a Pineapple Marg recipe alone. (Because…you uh, didn’t do that, right?)

Turns out, I’ve recently become quite fond of pineapple juice in its own right, but also particularly when paired with alcohol – tequila, if we’re getting even more micro. Whilst out one night (at a standard div-ey, highball-or-beer-only type establishment), I ordered a tequila pineapple. My SO was like What are you doing. I’m like Pineapple and tequila (or any more neutral spirit*) is a great combo.

But because it was well tequila at a dive bar meaning the drink was also served lukewarm, it was hard to argue my case right then.

About a month down the road, the bar manager where I work drafted up a 2016 wrap-up menu, The Best of 2016 [sic]. Lo and behold, a mezcal + pineapple was one of the top five. Bam.

So anyway, that’s basically the root of why a Pineapple Margarita is one of my very first recipes here, instead of something more Classic or Prevalent. But a reason isn’t really necessary, is it?

pineapple-margarita

Necessary stock photo of a slender woman’s arm holding a frozen pineapple beverage with blue skies and waves crashing on a beach defocused in the background to portray the fresh and carefree summertime “vibes”.

Pineapple Margarita #1

Shaken, not frozen (or stirred)
Originally this wasn’t going to happen at all, but when I was jiggering the juice in preparation for the original, frozen idea, I had my tools already out and the juice staring me in the face…I had to make one right then.

2 oz. tequila blanco
3/4 oz. Cointreau, Grand Marnier, or some cool local orange liquor if you’ve got access to one
3/4 oz. lime juice
4 oz. pineapple juice
pinch of salt or few drops saline solution

jigger for measuring
glass of Reasonable size
ice for shaking
shaker, also for shaking
Hawthorne strainer for straining
opt.fresh pineapple slice for garnish if you’re fancy or if you’re in a place that actually has local and in-season pineapples

Put all ya stuff in the shaker (ingestibles + ice) and shake it up. The pineapple juice, as you will notice, will make a cool bit of creamy foam.

Note: Saline solution is about 20% salt and 80% water – I find this a more pleasant sodium addition than the chunky salt rimming my drank.

Pineapple Margarita #2

2 oz. tequila blanco
3/4 oz. Cointreau, Grand Marnier, or some cool local orange liquor if you’ve got access to one
3/4 oz. lime juice
4 oz. frozen pineapple juice cubes
pinch of salt or few drops saline solution

jigger for measuring
glass of Reasonable Size
shaker for shaking
opt. fresh pineapple slice for garnish if you’re fancy (or if you’re in a place that actually has local and in-season pineapples)

With some foresight (a good several hours), measure out 1 oz. (X4) pours of pineapple juice and fill a clean ice cube tray with them – or however many multiples of this drink you’re making. I won’t judge. Freeze fully.

When frozen and ready to consume some alcohol, add your (four) pineapple cubes, tequila, lime, salt/saline solution, and Cointreau to your shaker of choice. You’re going to shake this longer than the usual 8-10 seconds, because you will shake until the ice cubes are all broken down. Unless you’ve got Hulk arms.

Pour into your glass of Reasonable Size, and enjoy the beauty of a pineapple-centric libation.

Note: if it’s especially hot or if you’re wanting something especially cold, you can also put your tequila in the freezer to add another chilled component to your margarita mix.

Note Two: if you’re having some trouble shaking until the cubes are fully broken down, go ahead and crack the cubes before shaking; that should help. Or, ya know, give it the ‘ol college try, and just throw it all in a blender instead.

*Yes, I did speak in parenthesis – it’s a skill just like singing two tones at once, so don’t ask me how it’s done because you can’t do it.

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