Pineapple Margaritas

Classic lime margaritas are a thing of the past. It’s the fun, new flavors that are kicking up dust. Our favorite: pineapple margaritas.

Pineapple Margaritas

For a long time, I thought margaritas were a bit cliché. I never saw people at bars ordering them, opting instead for the easy (and cheap) bottle of beer. It made dancing easier, not having to worry about neon green liquid sloshing down your hands while you pretended you had rhythm. I don’t think I fully began to appreciate margaritas and their complex flavors until later into adulthood.

Now, I am all about the marg. I like them in all forms: frozen or on the rocks, fruity or traditional, spicy or sweet. It’s just something that comes with age, appreciating the way the tequila bites you just a bit with each sip. My favorite margaritas are, naturally, the sweet kind. Flavored with fruit juice, topped with some sort of edible garnish that soaks in all the tasty liquid. Yes, I’ll take a fruity margarita any day, please.

Pineapple Margaritas

This summer has been all about the pineapple margarita. I’ve enjoyed one or two while sitting by the pool or lounging at the beach. My sister-in-law imbibed and had a few while visiting. I think it’s the pineapple that I like best. Pineapple, to me, is always a little bit sweet and a little bit tart. That little bit of tart flavor is what does it for me. It’s not cloyingly sweet, just sweet enough.

Top this bad boy off with a chunk pineapple fruit skewer. Swirl it in there and eat those pineapples with relish, wishing summer could stay forever.

Pineapple Margaritas

Ingredients

  • 1 ounce tequila
  • 1 ounce triple sec
  • 1 ounce simple syrup
  • Juice from 1 lime
  • 2-4 ounces pineapple juice
  • Pineapple chunks

Instructions

  1. Combine the tequila, triple sec, simple syrup and lime juice in a large measuring glass. Pour in the pineapple juice and stir until combined.
  2. Using a sharp skewer, thread the pineapple chunks. Pour the juice into a glass and garnish with the pineapple skewer.
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