Pineapple Coconut Margarita
This Pineapple Coconut Margarita is a tropical flavour twist on the classic tequila-based cocktail. Garnished with fresh pineapple and a lime and sea salt rim, it’s the perfect summer sip.
Introduction
When it comes to the very hot months in New York, I am a big fan of tropical flavours. I wish that I could grow my own pineapples or coconuts but luckily they are still easily available in stores this time of year. Nothing says summer day quite like a margarita. This pairing of tequila with tropical flavours will make you feel like you’re on vacation.
Ingredients
| 1½fl oz (45ml) | blanco tequila |
| ½fl oz (15ml) | triple sec |
| 1fl oz (30ml) | lime juice |
| 1fl oz (30ml) | pineapple juice |
| ½fl oz (15ml) | cream of coconut (creamed coconut) |
| cubed ice | |
| pineapple slice, to garnish | |
| For the rim | |
|---|---|
| sea salt | |
| finely grated lime zest | |
| lime wedge |
Essential kit
A shallow dish, rocks glass, cocktail shaker and strainer.
Method
In a shallow dish, mix the salt with the lime zest.
Run a lime wedge around the outside of half of the rim of a rocks glass and dip in the lime and salt mixture, then tap off the excess.
Pour the tequila, triple sec, lime juice, pineapple juice and cream of coconut into a cocktail shaker.
Add ice and shake hard until chilled and frothy.
Strain into the prepared glass over fresh ice.
Garnish with a pineapple slice and serve immediate
Reviews
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