Pineapple Margarita

The star of this pineapple margarita is undoubtedly the pineapple. But that’s pretty standard for pineapple! I mean, pineapple’s place in tiki drinks is well-established. It pairs beautifully with the lime and tequila of a margarita, too.

Leaning into the tiki inspiration that pineapple brings, I’ve replaced the Triple Sec in this margarita with amaretto—a famous ingredient in the mai tai.

What’s in a pineapple margarita?

• Silver tequila: For this margarita, the bright character of an unaged tequila works with the pineapple. But a lighter reposado with a touch more vanilla would be flavorful, too.
• Pineapple juice: The canned stuff is fine here. It’s exactly what you’d find at most bars. If you happen to have fresh around, though, it’s even better.
• Lime juice: Freshly squeezed only—skip the bottled stuff.
• Amaretto: This almond-flavored liqueur pops up in lots of tiki drinks. Here, it lifts the pineapple flavor.
• Simple syrup: Use homemade simple syrup to sweeten up the whole affair.

Directions

Step 1: Shake

Fill a highball glass with ice and set aside. Combine all the ingredients in a Boston shaker (or another type of cocktail shaker). Add ice, cover and shake. Once the cocktail is chilled, strain into the prepared glass.

Editor’s Tip: While this margarita doesn’t benefit from a salted rim, if you’d like a similar look, rim the glass with a turbinado-style sugar like Sugar in the Raw. The large crystals of sugar look fantastic and complement the tropical flavors.

Step 2: Garnish

The pineapple juice froths like egg whites when this cocktail is shaken. It hardly needs a garnish! But a pineapple wedge or lime will sit happily on the edge of the glass.

Editor’s Tip: To really show off the froth, serve your pineapple margarita up. Chill a martini glass while preparing the drink. Strain directly into the glass, no ice.

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Pineapple Margarita Variations

• Make it nonalcoholic: A bottle of amaretto syrup or almond syrup like Torani has the same flavor as the amaretto; replace it in equal amounts. Replace the tequila with water or club soda. If you choose to go the carbonated route, leave the soda out when shaking and top the cocktail with it after it’s strained.
• The full tiki: Add a half ounce of spiced or dark rum when making the cocktail to bring out more tropical flavors.
• Make a pitcher: Keep the ratios the same for all the ingredients. Mix ingredients together in a pitcher, add ice and let sit for a few minutes. It won’t get the froth of the shaken cocktail, but a little time will frost over the pitcher and help dilute the ingredients just the right amount.

Can you make pineapple margaritas ahead of time?

Yes! Mix the ingredients for as many drinks as you like together and store in the refrigerator. If you want the fun frothy presentation, measure about five ounces of the prepared mix into a shaker and shake!

Pineapple Margarita Tips

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What is the best kind of tequila to use for a margarita?

I love mixing with silver tequilas. As a whole, they bring forward the agave flavor of the spirit and elevate other flavors in a cocktail. But there are so many tequilas for margaritas! A pineapple margarita would be served just as well by the hints of vanilla and oak that would come from a reposado or anejo tequila.

How do you boost the pineapple flavor?

Make a pineapple syrup to replace the regular simple syrup. To start, cut a fresh pineapple into chunks. Prepare the simple syrup as normal (you’ll want about a quart of syrup for this but can always work in smaller batches). Add the pineapple to the syrup and refrigerate overnight or for up to two days. Strain the syrup and you are ready to mix.

Reserve the sweetened pineapple chunks to make tasty skewers for a garnish. They’ll keep in the fridge for one or two days.