Pineapple Blueberry Margarita Cocktail
A refreshing fruity margarita that blends fresh blueberries and pineapple with tequila, orange liqueur, lime, and a touch of syrup. Bright, balanced, and perfect over ice.
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Measuring jigger
- Muddler or sturdy spoon
- Citrus juicer
- Small plate or bowl (for rim)
- Rocks glass or margarita glass
- Ice cubes
Ingredients
- 2 oz Tequila silver/blanco preferred
- 1 oz Triple sec or Cointreau or Grand Marnier
- 1 oz Lime juice fresh
- 1 oz Pineapple juice
- 0.5 oz Simple syrup or blueberry syrup
- 0.25 cup Blueberries fresh
- 0.25 cup Pineapple chunks fresh
- Ice cubes for shaking and serving
- Salt or sugar for rimming glass; optional
- Extra blueberries and pineapple slices for garnish
Instructions
- Run a lime wedge around the rim of your glass and dip in salt or sugar if desired. Fill the glass with fresh ice.
- Add blueberries and pineapple chunks to a shaker and muddle until juicy.
- Add tequila, triple sec, lime juice, pineapple juice, and simple (or blueberry) syrup.
- Fill the shaker with ice, seal, and shake for about 15 seconds until very cold.
- Fine strain into the prepared glass over fresh ice to catch fruit skins and pulp.
Notes
Use blanco tequila for a crisp style; reposado adds subtle oak. To batch, multiply ingredients and stir in a pitcher with ice; strain into glasses to serve. Make quick blueberry syrup by simmering equal parts sugar and water with blueberries, then straining.