Piña Colada Margarita (Two Ways!)

Course: Drinks

Cuisine: American, Fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: cocktail

Calories: 265kcal

Author: Jazzmine Woodard

Cool, creamy, tropical pineapple coconut margarita made frozen or on the rocks easily

Print Recipe

Equipment

1 jigger
1 Cocktail Shaker
1 Blender
1 rocks glass or cocktail glass

Ingredients

For a Frozen Piña Colada Margarita

2 teaspoons Mexican seasoning mix
2 teaspoons toasted coconut chips crushed
honey
½ cup frozen pineapple chunks
½ cup ice
1 ounce full fat coconut milk
1 ounce tequila
½ ounce orange liqueur like triple sec or cointreau
½ ounce lime juice
1 tablespoon brown sugar

For a Shaken Piña Colada Margarita

3 ounces pineapple juice
1 ounce full fat coconut milk
1 ounce tequila
½ ounce orange liqueur like triple sec or cointreau
½ ounce lime juice
1 tablespoon brown sugar
1 cup ice
2 teaspoons Mexican seasoning mix
2 teaspoons toasted coconut chips crushed
honey

Garnishes

4 maraschino cherries optional
1 lime wheel optional
1 pineapple chunk optional
1 pineapple frond optional

Instructions

To Make the Frozen Cocktail

Pour Mexican seasoning and crushed coconut chips into a shallow dish and stir together.
Dip the rim of a cocktail glass into honey (no more than ½ and inch deep) then dip into mixture of Mexican seasoning and crushed coconut to create a decorative rim. Place the glass in the fridge to chill the honey so everything won't drip down the sides of the glass.
Add frozen pineapple, ice, coconut milk, tequila, orange liqueur, lime juice, and brown sugar to blender and pulse until smooth and creamy (about 15 seconds).
Pour the blended cocktail into prepared glass and garnish as desired. Serve immediately.

To Make the Shaken Cocktail

Pour Mexican seasoning and crushed coconut chips into a shallow dish and stir together.
Dip the rim of a cocktail glass into honey (no more than ½ and inch deep) then dip into mixture of Mexican seasoning and crushed coconut to create a decorative rim. Place the glass in the fridge to chill the honey so everything won't drip down the sides of the glass.
Pour pineapple juice, coconut milk, tequila, triple sec, lime juice, and brown sugar to a cocktail shaker filled halfway with ice then cover and shake until chilled (about 8 seconds).
Fill prepared glass ¾ full with ice then strain the mixed cocktail over the ice and garnish as desired. Serve immediately.

Notes

Preparation

To large batch this cocktail on the rocks, add 12 ounces pineapple juice, four ounces coconut milk, four ounces tequila, two ounces triple sec, two ounces lime juice, and ¼ cup brown sugar(optional) to a pitcher and stir until chilled. Serves four.

To make this frozen cocktail for a crowd, add 1 cup frozen pineapple chunks, four ounces coconut milk, four ounces tequila, two ounces triple sec, two ounces lime juice, and ¼ cup brown sugar (optional) to a blender and pulse until smooth and creamy. Divide between four glasses.

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