Hawaiian Margarita
A tropical margarita made with pineapple juice, coconut cream, lime, and tequila. Sweet, smooth, and perfect for summer fun.
Equipment
- Cocktail shaker
- Citrus juicer
- Jigger or measuring spoons
- Margarita glasses
- Small plates for rimming ingredients
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup coconut cream like Coco Lopez or canned
- 1/4 cup tequila
- 2 tbsp triple sec or orange liqueur
- 2 tbsp fresh lime juice
- Salt or toasted coconut for rim
- Ice
- Pineapple wedge and lime wheel for garnish
Instructions
- Prepare your margarita glasses by running a lime wedge around the rim, then dipping into salt or toasted coconut.
- Fill a cocktail shaker with ice.
- Add pineapple juice, coconut cream, tequila, triple sec, and lime juice.
- Shake well until chilled and combined.
- Fill your prepared glasses with fresh ice.
- Strain the mixture into each glass.
- Garnish with a pineapple wedge and lime wheel. Serve immediately.
Notes
- Use crushed ice for a beach bar texture
- Add Tajín to the rim for a spicy-sweet version
- This drink can be doubled or tripled easily for a party pitcher