If you were to cross a pina colada with a margarita, you’d get this Creamy Coconut Pineapple Margarita that is sure to make you feel like you are somewhere on a tropical beach. We infused tequila with fresh cut pineapple and paired it with classic pina colada ingredients to give you an indulgent, creamy cocktail.

Ingredients:

  • 2 oz Pineapple-Infused Tequila (you do not need to infuse the tequila, but it’s recommended)
  • 1/2 oz. Simple Syrup
  • 3 oz. Coconut Milk
  • 1 oz. Thick Coconut Cream 
  • 2-3 Freshly Cut Pineapple Chunks
  • 1oz. Orange Juice
  • 1 oz. Lime Juice
  • Tajin & lime (to garnish)

Tools You’ll Need:

Shaking Tins

Muddler

Jigger

Hawthorne Strainer

Cone Strainer

Preparation Steps:

To Infuse Tequila:

Place desired amount of fresh cut pineapple and tequila in a sealable container to infuse for 24 hours. Then it’s ready to use!

Instructions:

  1. Chill an old fashioned rocks glass in the freezer (30 mins)
  2. Put the pineapple chunks and sugar in your cocktail shaker and muddle until pineapple flesh is broken down.
  3. Add the juice from 1/2 an orange and 1 lime, the coconut milk, coconut cream, tequila, and 2 ice cubes. Shake vigorously until you can’t hear the ice cubes anymore.
  4. Take your glass out of the freezer and rim with tajin if desired.
  5. Using a Hawthorne strainer and cone strainer, double-strain into chilled glass. Do not serve over ice.