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Strawberry Bottomed Pineapple Margaritas

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  • 1/4 cup flaked sea salt, for glass rimming.
  • 1 cup frozen strawberries, defrosted or even microwaved
  • ounces silver tequila
  • 1 1/2 ounces Grand Marnier
  • ounce fresh lime juice
  • 2 ounces pineapple simple syrup, recipe below
  • 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!

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