Strawberry Bottomed Pineapple Margaritas.
Because we need some serious SUNSHINE.
Hey! Remember last year around this time when I had a serious infatuation with pineapples?!
Back with a vengeance.
Just this morning I made a parfait with kiwis and pineapples and coconut cream and I don’t even know how to explain just how incredibly fantastic it was.
Except to say that this little margarita here is just as wonderful, albeit not the best breakfast choice.
Unless you’re on vaca then by all means DO IT.
Or still snowed in. Same thing, but not.
Think this sounds summery? It does sort of, yes. But pineapples are in season (at least, Caribbean pineapples are, thanks to dr. google who solves all my life problems) and we’re using frozen strawberries. That leaves zero excuses.
They can certainly find a home in your kitchen this weekend. Or next. For a big game, perhaps?
These beauts are filled with a layer of boozy strawberry puree and topped off with fresh pineapple juice. And pineapple simple syrup! Pineapple syrup is my new favorite thing until I have my next new favorite thing.
Let’s get this out of the way: make a double batch of the stuff so you can do mojitos and martinis and club sodas with that liquid gold. Kapeesh?
I was definitely the girl who was super excited to turn 21 so I could drink things like strawberry daiquiris and frozen margaritas. But this was back when I was, like, maybe 14 or 15 and would see my aunt order fun drinks on vacation – cocktails like huge frosty grasshoppers in tall glasses with a chocolate drizzle.
By the time I actually reached legal drinking age, I liked margaritas on the rocks with lots of salt, but I still went for the occasional fruity drink. And of course, I am a Sex and the City fangirl for life so I went through a cosmo phase and whatever else Carrie might have been drinking in [insert episode number here].
It’s weird to say that I’m over those and have been for some time… because my sweet teeth never thought I would be. Now I reach for dryer wine, champagne, lighter cocktails, non-sugary stuff.
Makes me feel old, so occasionally I will have a sip of something with midori just to feel like it’s 2005 again. Minus the horrific St. Patrick’s Day parade memories during college.
These days, I don’t love sweet drinks or cocktails UNLESS the “mango” or “cherry” or “strawberry” comes right before the words margarita or mojito. You know? And I love just a hint of fruit sweetness, but sometimes a strong margarita with all the salt and a hit of sweet strawberry just does it for me.
To say I freaked over these little drinks would be an understatement. While they turn red from the strawberries, they are quite pineapple-y and it’s hitting every tastebud I’m feeling at the moment. Right now, I’m thinking puffy tacos, thin and crispy chips, tons of guac and fresh salsa. I like to add a few shavings of lime peel right into the drink too because it’s so fresh and bright.
And while it may seem slightly similar to this pineapple sangria from last year, it’s totally not. Because TEQUILA. It’s just as thirst-quenching though, so yeah, you should probably make a pitcher.
- 1/4 cup flaked sea salt, for glass rimming.
- 1 cup frozen strawberries, defrosted or even 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, for serving and garnish
- pineapple cubes or wedges, for serving
- Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat.
- Add the defrosted strawberries to a blender or food processor and blend until completely pureed. This will make more than you need. (You can keep this mixture in the fridge sealed tightly for a few days.)
- In a cocktail shaker with ice, add 1 to 2 ounces of the strawberry puree along with the tequila, grand marnier, lime juice and pineapple simple syrup. Shake for 30 seconds. Pour mixture into the glass, then fill with a lime wedge, pineapple wedge and crushed iced. Top it off with the pineapple juice and another lime. Drink up!
- For pineapple simple syrup: combine equal parts sugar and pineapple juice (such as 1/2 cup of each) in a saucepan over medium heat. Whisking to dissolve the sugar, bring it to a simmer and cook for a 1 to 2 minutes. Turn off heat and let cool to room temperature.
- Note: I also juice my own pineapples in my juicer. I’ve done so in the vitamix too by blending then straining!
not even cold anymore! what snow?