Because we need some serious sunshine.
Remember last year when I couldn’t get enough pineapple? That obsession is back—full force. This morning I made a parfait with kiwi, pineapple and coconut cream and it was ridiculously good. And while that parfait is breakfast-ready, these margaritas are an indulgent treat best saved for vacation mornings, lazy weekends, or when you need a bright, tropical pick-me-up.
These drinks combine a boozy layer of strawberry purée with fresh pineapple juice and a homemade pineapple simple syrup. Use Caribbean pineapple while it’s in season and frozen strawberries to keep things easy — no excuses. The pineapple syrup is especially addictive; make a double batch so you can use it in other cocktails like mojitos, martinis, or sparkling water.
These margaritas feel summery, but they’re doable any time you can get fresh pineapple or pineapple juice. The strawberries give a gorgeous red base and a touch of sweet fruitiness, while the pineapple and lime keep the drink bright and refreshing. I like to add a few thin lime peel shavings right into the glass for extra fragrance and zing.
Confession: I used to dream of frosty, fruity cocktails when I was younger. Over the years my tastes shifted toward drier wines and lighter, less-sugary drinks, but every so often a fruity margarita hits the spot — especially when it balances tequila-forward strength with just the right hint of strawberry and pineapple sweetness.
These are perfect served with crispy chips, fresh salsa, guacamole and tacos. They’re similar in spirit to a pineapple sangria but with tequila, so they feel more like a cocktail and less like a wine punch. Make a pitcher for a party—these are easy to scale.
Strawberry Bottomed Pineapple Margaritas
1 drink, is easily multiplied
Ingredients
- 1/4 cup flaked sea salt, for glass rimming
- 1 cup frozen strawberries, defrosted or microwaved
- 2 ounces silver tequila
- 1 1/2 ounces Grand Marnier
- 1 ounce fresh lime juice
- 2 ounces pineapple simple syrup (recipe below)
- 3 ounces pineapple juice
- lime wedges and pineapple cubes or wedges, for garnish
Instructions
- Place the salt on a plate. Rub a lime wedge around the rim of a glass and dip the rim into the salt to coat.
- Add the defrosted strawberries to a blender or food processor and purée until completely smooth. This will make more purée than you need; store the extra in a sealed container in the fridge for a few days.
- In a cocktail shaker filled with ice, add 1 to 2 ounces of the strawberry purée along with the tequila, Grand Marnier, lime juice and pineapple simple syrup. Shake for about 30 seconds.
- Pour the mixture into the prepared glass over crushed ice. Top with pineapple juice, garnish with a lime wedge and a pineapple wedge, and enjoy.
- For pineapple simple syrup: Combine equal parts sugar and pineapple juice (for example, 1/2 cup of each) in a small saucepan over medium heat. Whisk to dissolve the sugar, bring to a simmer and cook for 1–2 minutes. Remove from heat and let cool to room temperature. Store refrigerated.
- Tip: You can juice fresh pineapple with a juicer or in a high-speed blender and strain before using.
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Not even cold anymore—what snow?