Ingredients
Equipment
Method
- Prepare the glass rim: Rub a lime wedge around the edge of your margarita or rocks glass. Dip the rim into coarse sea salt, shredded coconut, or a combination of both. Set the glass aside.
- Add the ingredients: Fill a cocktail shaker with ice. Add 2 ounces of 1800 Coconut Tequila, 1 ounce of pineapple juice, and ¾ ounce of freshly squeezed lime juice.
- Shake: Secure the shaker and shake vigorously for about 15–20 seconds. The shaker should feel very cold when properly chilled.
- Prepare the glass: Fill the prepared glass with fresh ice if you’re serving the margarita on the rocks.
- Strain: Strain the chilled margarita into the glass over the fresh ice.
- Garnish: Garnish with a fresh lime wedge. Add a small pineapple wedge or toasted coconut for an extra tropical presentation.
- Serve: Serve immediately while the margarita is cold and freshly mixed.
Notes
Use freshly squeezed lime juice for the brightest flavor and best sweet-and-sour balance.
If your pineapple juice is very sweet, add an extra splash of lime juice to balance the cocktail.
For a sweeter margarita, add ¼ ounce of agave syrup.
For a stronger coconut flavor, use a toasted coconut rim.
For a more traditional margarita flavor, use a coarse sea-salt rim.
If you don't have a margarita glass, a rocks glass works perfectly.
Always taste and adjust the lime juice based on the sweetness of your pineapple juice and coconut tequila.
Variations Creamy Coconut Margarita:
Add ½ ounce coconut cream or coconut milk to the shaker before shaking. This creates a richer, creamier tropical cocktail. Sparkling Coconut Margarita:
Prepare the margarita normally, strain it over ice, and add 1–2 ounces of chilled sparkling water or club soda. Coconut Lime Margarita Without Pineapple:
Omit the pineapple juice and use 2 ounces 1800 Coconut Tequila with ¾–1 ounce fresh lime juice. Add a small amount of agave syrup if you prefer a sweeter drink. Frozen Coconut Margarita:
Add the tequila, pineapple juice, lime juice, and 1½–2 cups of ice to a blender. Blend until smooth and serve immediately.
Carbohydrates: Approximately 17 g
Sugar: Approximately 14 g
Protein: 0 g
Fat: 0 g
Saturated Fat: 0 g
Fiber: Approximately 0.5 g
Sodium: Approximately 5 mg before adding a salted rim
Cholesterol: 0 mg
If your pineapple juice is very sweet, add an extra splash of lime juice to balance the cocktail.
For a sweeter margarita, add ¼ ounce of agave syrup.
For a stronger coconut flavor, use a toasted coconut rim.
For a more traditional margarita flavor, use a coarse sea-salt rim.
If you don't have a margarita glass, a rocks glass works perfectly.
Always taste and adjust the lime juice based on the sweetness of your pineapple juice and coconut tequila.
Variations Creamy Coconut Margarita:
Add ½ ounce coconut cream or coconut milk to the shaker before shaking. This creates a richer, creamier tropical cocktail. Sparkling Coconut Margarita:
Prepare the margarita normally, strain it over ice, and add 1–2 ounces of chilled sparkling water or club soda. Coconut Lime Margarita Without Pineapple:
Omit the pineapple juice and use 2 ounces 1800 Coconut Tequila with ¾–1 ounce fresh lime juice. Add a small amount of agave syrup if you prefer a sweeter drink. Frozen Coconut Margarita:
Add the tequila, pineapple juice, lime juice, and 1½–2 cups of ice to a blender. Blend until smooth and serve immediately.
Nutrition
Serving Size: 1 margarita Calories: Approximately 220 kcalCarbohydrates: Approximately 17 g
Sugar: Approximately 14 g
Protein: 0 g
Fat: 0 g
Saturated Fat: 0 g
Fiber: Approximately 0.5 g
Sodium: Approximately 5 mg before adding a salted rim
Cholesterol: 0 mg