Add the cilantro and fresh pineapple to the bottom of a cocktail shaker. Using a cocktail muddler or wooden spoon, muddle the pineapple and cilantro. Then, add 1 cup of ice, tequila, pineapple juice, Cointreau, Grand Mariner, and lime juice. Shake the contents vigorously for about 30 seconds. Mix the Sweet and Spicy Salt ingredients together in a small dish. Run a cut lime around the rim of a glass then dip the rim into the salt. Fill the glass with ice. Put a handful of ice into a cocktail mixer or glass jar, add 2 ounces of the pineapple puree, the tequila, triple sec, and lime juice and stir until cold. Blend all ingredients together in a blender until smooth.

Pineapple Margarita with Sweet & Spicy Salt - The Endless Meal® - Wet the rim of a glass with lime juice and roll it in the coconut, to coat the rim. Pour the cocktail into the glass and enjoy!. Combine all ingredients in a cocktail shaker, filled with ice. (To make this a Spicy Pineapple Margarita, add a few slivers of jalapeno pepper to the shaker, too. ) Shake the ingredients until ice cold, then pour into a margarita glass, rimmed with salt or Tajin. Garnish the margarita with wedges of pineapple and lime. Step 1 If desired, rub lime wedge around rim of a rocks glass and dip into salt to coat. Step 2 In a cocktail shaker or large resealable glass jar, combine pineapple juice, tequila, lime juice. Place tajin or salt or sugar on a flat dish. Take your glass and rub a slice of lime along the rim. Flip glass over onto the plate and twist the glass on the rim to coat it. Pour margarita into the glass. Garnish with pineapple, lime, dehydrated pineapple or edible flowers. Place pineapple chunks into a blender (or food processor) and blend until smooth. Pour pineapple puree into a shaker along with lime juice, orange juice, sugar, tequila, triple sec and 2-4 thin jalepeño slices *see notes. Fill shaker with ice and shake until well chilled. Place pineapple, lime juice, tequila, and Cointreau in a blender and pulse until smooth.

Add agave to taste, if needed to sweeten. Serve immediately in salt-rimmed glasses over ice. Garnish wish lime or pineapple wedges. Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt ). Place all ingredients in a cocktail shaker and fill it with ice. Strain the margarita into the glass with the salted rim. Add ice to a rocks/short cocktail glass or a margarita glass. In a beaker or measuring pitcher, combine the tequila, orange liqueur, pineapple juice, lime juice, and simple syrup (if using). Stir until well-combined. Pour over the ice, serve, and enjoy. 1oz fresh lime juice; 1oz simple syrup; ½oz Cointreau; ½ cup fresh pineapple, diced; 1½ cups ice cubes; Pineapple slice, for garnish; directions. Using a blender, combine tequila, lime juice, simple syrup, Cointreau, pineapple and ice cubes. Blend until smooth and serve in a margarita glass garnished with pineapple slice.

National Margarita Day's Salt

Slice and discard skin of the pineapple. Place pineapple on the grill plates and close lid. Allow to smoke/grill for 25 minutes. Pour remaining ingredients into a blender. Take the pineapple off the grill and allow to cool (about 10 minutes) Add the pineapple and ice to the blender. Blend on high until smooth. Fresh lime juice Wild Hibiscus Flowers in Syrup Wild Hibiscus Flower Salt. Blend the pineapple chunks, tequila and lime juice in the blender. Rub a cut lime around the rim of a margarita glass and rim with flower salt. Pour margarita mix into the glass, top with a hibiscus flower and a drizzle of syrup from the jar. Ortega Often lauded as having one of the best classic margaritas in LA, this South Bay restaurant makes its own house sour mix to live up to the hype.

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