Why you’ll love this pineapple mezcal margarita
This past May, I went to a friend’s bachelorette party in Minneapolis. Of course, I wanted to go to a super awesome restaurant while we were there. We ended up at this one, and I had the best smoky pineapple margarita, complete with grilled pineapple. I immediately knew I wanted to recreate it, so I bought my own bottle of mezcal when I got back.
Unfortunately, making grilled pineapple syrup is just too much for me right now. I even bought fresh pineapples to make it, and they almost ended up going bad. I started playing around with simpler versions of for the recipe, and I tried out a few other cocktails while I was at it.
I made a few regular mezcal margaritas. I even tried a raspberry one, but I still loved how the mezcal paired so well with the sweetness of the pineapple the most. And after a few nights of margarita testing (not the worst part of my job), I came up with the perfect formula for a pineapple mezcal margarita.
More margarita recipes: cucumber margarita / grapefruit aperol margarita / spicy jalapeno margarita / cranberry margaritas / blackberry margarita smash
Ingredient notes:
- Mezcal – While we were recipe testing, I also had quite a bit of fun researching the differences between mezcal and tequila. Both are made from the agave plant, but unlike tequila, mezcal doesn’t have to be made in a specific region or from a specific type of agave. Mezcal is also produced using a traditional technique in underground roasting pits, which give it its unique, smoky flavor. There are more variations that can go into making it, but those are the basic differences between the two liquors.
- Triple sec – Triple sec or any other orange liqueur will work for this recipe, such as Cointreau, Grand Marnier or dry curaçao.
- Pineapple juice – Canned pineapple juice works great, and I like to buy smaller sizes (usually 6 ounce cans) so I don’t have to worry about waste.
- Lime juice – I always recommend fresh squeezed lime juice for cocktails.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make a pineapple mezcal margarita
These margaritas are super easy to make. You basically just throw everything into the cocktail shaker with ice and shake away. The best part about this recipe is that all the measurements can me made with a single tool, and you don’t need to do any math (unless you want to double it).
I also love that you get 2 margaritas with an exact can of pineapple juice, so there’s no waste. If you’re using fresh pineapple juice, more power to you, but you’ll have to measure.
Be sure to salt you rim before doing anything else. I can’t tell you how many times I’ve had to dump my ice before straining the cocktails because I forgot to salt the rim. I hope you’re not as forgetful as me, but just in case, do it now. Fill them up with ice, and get mixing.
Make sure you shake until you cocktail shaker is super cold. I like to do it until my hands can’t handle it anymore, or until the outside is nice and frosted.
More mezcal recipes: mezcal negroni / spicy mezcal sour / blood orange hibiscus mezcalita / mezcal paloma
Pineapple Mezcal Margarita
Ingredients
For the margaritas:
- 3 ounces mezcal
- 1.5 ounces silver tequila
- 1.5 ouces triple sec
- 1.5 ounces lime juice
- 6 ounces pineapple juice
For garnish:
- Coarse salt, for rimming glasses
- Lime slices
- Pineapple picks
Instructions
- Fill a cocktail shaker. Combine margarita ingredients in a cocktail shaker with ice. Shake until very cold.
- Strain and serve. Strain into salted margarita glasses filled with ice. Garish with lime slices and pineapple picks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
As a huge pineapple fan this cocktail was amazing and I would highly recommend it to all who enjoy a good margarita!
Hi Melissa,
thanks for that great recipe 🙂
Just a quick remark: It’s Mezcal that’s only allowed to be produced in certain regions, not Tequila. The text mixes that up.
Tequila is a subset of Mezcal. I.e. all Tequilas are Mezcal, but not all Mezcals are Tequila. And Tequilas ARE defined by a specific region. Just like Champagne is a Wine that comes from a specific region… Tequila is a Mezcal that comes from a specific region. The text in the article is not mixed up.
The pineapple and the mezcal play quite nicely off of each-other. I was a bit concerned at first about the 4 jiggers of pineapple juice but it ended up being perfect. Not too sweet or overpowering at all. Mezcal and tequila come through for a very good Mezcal-Rita. Recipe says two servings, but this was just right for me as “one” serving. Filled up my mason jar with ice perfectly, and garnished with a slice of lime. After shaking vigorously there was an awesome frothy head too. 🙂
Would you be able to share a recipe if this were served a bowl/pitcher?
How many ounces is a jigger considered?
It’s 1.5 ounces!
Hi Melissa. We have just bought the ingredients to make this, however, we’ve also come across versions that are spicy too. These often have pink peppercorns in. Do you think this would work for this recipe?
Yes. I think that would be fine. I’ve never tried them before, but I would probably just shake them in with the cocktail ingredients! Otherwise, you could use the peppercorns to infuse the mezcal or tequila.