Four Seasons Hualalai makes one wonder how to pick a favorite cocktail recipe at the resort. This fresh Pineapple Margarita cocktail is served poolside in Hawaii. That’s right, just swim up to the bar and watch all sorts of cocktail magic. Just discovered this variation of the traditional margarita at the Palm Grove pool. This will definitely be on my cocktail list when the weather warms up on the mainland.
1.5 oz Silver Tequila (I love using Uno Dos Tres Tequila)
.75 oz Cointreau or orange liqueur
2 tablespoons fresh pineapple, cut into small chunks
1 oz orange juice (freshly squeezed ¬†preferred)
2 oz pineapple juice (freshly squeezed preferred)
1 ounce fresh lime juice
.25 – .5 ounces agave nectar or simple syrup
Fine Sugar for glass
Take the time to freshly squeeze all the fruits. It makes a big difference, according to Grant and Corey, who makes a mean margarita for pool guests.
Muddle fresh pineapple. Then add orange, pineapple and lime juice. Add the tequila, Cointreau and agave nectar (or simple syrup). Shake in a martini shaker with ice and pour into glass with fine sugar on rim. Cheers!
This recipe depends on using fresh pineapple. I just place pineapple chunks in the blender and added some of the freshly squeezed lime juice. Just remove the skin of the pineapple, slice lengthwise into quarters, remove the core and cut into smaller chunks.
It’s easier for me to make a big batch in advance when I entertain. Fresh mint is also a nice garnish.
– The Gourmet Review