This batch recipe for Pineapple Margaritas is seriously perfect. The combination of local honey and a hint of vanilla have made these margaritas our new go-to recipe! There’s plenty of room for customization too, so feel free to jazz them up or dress them down in a variety of different ways!
Margarita 101
History
The Margarita, like many other classic cocktails, has several different stories swirling around its origin. The most widely accepted history of the Margarita is that it’s simply a tequila-based variation of a Daisy cocktail. Daisy cocktails originally came about in the late 19th century. This family of cocktails were all made using a base spirit, liqueur and fresh citrus. One of the first documented Daisy recipes came from Jerry Thomas’s book The Bartender’s Guide or How to Mix Drinks: The Bon Vivants Companion. It’s recipe included 3-4 dashes gum syrup (old-fashioned simple syrup), Orange Curacao, juice from half a lemon, brandy and a few dashes of of Jamaican rum. This book was released in 1876. Solidifying this theory, the word Margarita itself is Spanish for Daisy Flower.
Prohibition
During prohibition, it became very common for people to travel outside of the states and frequent bars in other countries. Even American bartenders relocated to other countries in order to keep advancing their craft. It’s during this time, and shortly thereafter, that a lot of riffs & variations of cocktails began to take shape. Substituting ingredients and swapping base spirits were done frequently. Sometimes it was out of necessity due to lack of availability, and other times it was purely experimental.
What Makes These Pineapple Margaritas Special
Honey Vanilla Syrup – Instead of simple syrup, we opted to use local honey and a pinch of vanilla paste (or extract) to give this margarita a unique, luxurious mouthfeel. The flavor combination is unique, but recognizable. It’s important to note that the recipe will yield more syrup than you need for the batched cocktail. Save some for later!
Pineapple Juice – Adding organic pineapple juice to the classic margarita recipe adds an extra layer of flavor. It’s sweet AND sour, which makes it a perfect juice to add to a margarita
Customization – There are a number of different ways to jazz it up or dumb it down, depending on your crowd or occasion:
1.) Instead of Triple Sec, you can swap this out for higher end orange liqueurs such as Cointreau or Grand Marnier. Both would add a touch of sophistication to the drink
2.) Feeling frisky? Swap half (or all) of the tequila for your favorite Mezcal. Mezcal is the grandfather of tequila, the OG if you will. This will add a layer of smoky flavor to the drink. The citrus and the pineapple and the honey will all work in harmony to balance out the smoke, and it makes for a VERY unique combination
3.) Like it spicy? Slice up a few Jalapeños and add them to the pitcher whenever you add your ice. This will give it about 30 minutes to extract some of the heat from the peppers. You can also use a spicy salt to rim the glass or season your pineapple garnish with Tajin to give it a little zip.
4.) Not a tequila fan? This can honestly be made with Vodka or Gin and be equally as good. Swap in some Bourbon and hand-torn mint and you’ve got a nice Pineapple Smash.
5.) The perfect companion for your favorite Tex-Mex ANYTHING. Seriously though, we’re from Texas and don’t really need a reason to drink Margaritas. But if you haven’t tried Lauren’s Honey Chipotle Chicken Tacos, they’re pretty dang good!
Recipe
Cam's Killer Pineapple Margaritas
This batch recipe for Pineapple Margaritas is seriously perfect. The combination of local honey and a hint of vanilla have made these margaritas our new go-to recipe!
Ingredients
- 3/4 Cup Pineapple Juice (Fresh pressed or high quality bottled brands like Lakewood or Knudsen)
- 3/4 Cup Lime Juice (Fresh squeezed is best. Lakewood Organic may be substituted for convenience)
- 3/4 Cup Honey Vanilla Syrup (3/4 Cup Raw Honey, 1/4 tsp Vanilla Paste or Extract)
- 1 Cup Tequila
- 1/4 Cup Cointreau (or Triple-Sec, Combier, Grand Marnier)
- 3-4 Large Orange Peels
- Pineapple Wedges, for garnish
- Kosher Salt, for garnish
- Lime Wedges, optional
Directions
- Step 1 First, make your honey-vanilla syrup. In a Pyrex or microwave safe measuring cup, heat 3/4 cup water for 90 seconds. Combine the hot water with the honey and vanilla paste (or extract), and whisk everything together until the honey is completely dissolved. Set aside and let cool. You won’t need all of the syrup – save some for another batch.
- Step 2 Next, in a 64oz. pitcher, combine the tequila, honey-vanilla syrup (only 3/4 cup), lime juice, pineapple juice and triple sec. Stir all ingredients together with a large spoon until thoroughly combined.
- Step 3 Express several orange peels over the pitcher and drop them inside. Fill the rest of the pitcher with ice and stir to combine. Let sit for 20-30 minutes prior to serving.
- Step 4 Rub a slit lime wedge around the rim of your serving glasses and dip the rims in kosher salt (if desired). Pour your margaritas into the rimmed glasses and garnish with a pineapple slice and/or orange wedge.
- Step 5 Enjoy!
About the Author
Cameron is a co-founder of Whisk & Shake. His journey in the food & beverage world began as a delivery driver for a small mom & pop Italian restaurant in Dallas at the age of 18. He quickly became intrigued by the inner workings of restaurant life and enrolled in the culinary program at Johnson & Wales University. Since graduating with degrees in Foodservice Management and Culinary Arts, he’s held management positions in both front and back of house ranging from Executive Chef to Retail Operations Manager. In 2019, he successfully passed the Certified Sommelier exam administered by the Court of Master Sommeliers. He has been a professional wine buyer for over 10 years and picked up his craft cocktail knowledge while tending bar at one of the premier cocktail bars in DFW. In his free time, Cameron loves golfing, fishing and just about anything outdoors.
