Here’s how to salt the rim of the glass: wet your finger with either simple syrup or lime juice and rub it around the rim.But if you prefer, just use plain simple syrup – or if you like spice but don’t have chile simple syrup, you can always use some homemade jalapeño tequila. Chile simple syrup is my new favorite as it adds just the right spice to cocktails.I’m using a blanco tequila, but you can use tequila reposado or añejo instead.I like to use the orange liqueur Cointreau in my margaritas, but a more budget-friendly alternative is triple sec.Run cold water on the fruit and take the rough side of the cloth and rub the skin of the citrus. The rough side helps scrub the skin, and the smooth side shines the fruit. The other way to wash a lime is my preferred way: This vegetable and fruit cloth has a rough side and a smooth side.And lastly, run the lime under cold water to rinse all the soap off. Then take a vegetable brush and scrub the skin. Here’s how – squirt some unscented, natural soap onto your hand and rub the lime between your palms. Before juicing the lime, make sure you wash it.Even though you use pineapple juice, I like to lime to this margarita to give it a nice zing.This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. The difference between the two is that in the rocks version, you use pineapple juice, but in the frozen version, you use fresh chunks of pineapple. The frozen version will be in the notes section. This is a re-do of a much-loved recipe so I will include both variations in the recipe card below. I have made this margarita both ways, and I can’t really say which I prefer. This pineapple margarita is no different. Most margaritas can be made either frozen or on the rocks. Margaritas have the base of tequila, orange liqueur, and sweet and sour – whether it’s a store-bought mix or you make it yourself, as I do. Here are other margaritas I have on this site: Cadillac (my all-time favorite), cucumber, raspberry, coconut, peach, Italian, avocado, blood orange, sangria, blue, pomegranate, cherry, cranberry, lemon, mango, jalapeño, melon, and mistletoe.Īs you can see, I love margaritas. But the flavor of this pineapple margarita delivers all the things I love about this Cinco de Mayo drink, and I think you’ll love it too. Although, as I’ve stated before, I generally prefer plain margaritas over the fruity kind. Pin I heart margaritasĪs anyone who knows me understands, I LOVE margaritas. You can also change it up by using jalapeño-infused tequila or chile simple syrup to make a spicy pineapple margarita! Either way, it’s a margarita cocktail you’ll want to keep in your rotation. This classic margarita is given an extra tropical twist with the addition of pineapple juice.
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