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Frozen Spicy Pineapple Margarita

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Need a new refreshing (and just a little spicy) cocktail to cool down with at the end of a hot summer day? I’ve got you! Four words: frozen spicy pineapple margarita. And the best part- it couldn’t be easier!

I’m not one for complicated cocktails, I’m not the mixologist after all (that’s my dad!). I just love a refreshing cocktail to enjoy on the deck after a hot day– and if it comes together in five minutes and cools me down, it’s a win-win-win! So let’s make this delightful 5-ingredient drink.

Make it:

Frozen Spicy Pineapple Margarita
For one:
1 cup frozen pineapple or 1/4 cup pineapple juice (see notes)
juice of 1 lime (about 1 oz)
2 oz tequila
3/4 oz cointreau or triple sec
2-3 slices of jalapeno (remove the seeds if you want it a little more mild)
Tajin or kosher salt (or a mix), to rim

1. Rim the glass with lime juice and tajin or salt (or a mix-optional).

2. Add all ingredients to a high speed blender and blend until smooth. Pour into glass and enjoy immediately!

Make it a mocktail: Leave the tequila and cointreau out- that’s it! Add a bit of sparkling water at the end for a little fizz, if you’d like. 

Want it sweeter? Add  2-3 tsp simple syrup or a drizzle of honey to the blender. 

Make it not-frozen: Use 1/4 cup pineapple juice instead, muddle the jalapeños before shaking for a spicier cocktail. 

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Ingredients

Scale

1 cup frozen pineapple or 1/4 cup pineapple juice (no blender needed)
juice of 1 lime (about 1 oz)
2 oz tequila
3/4 oz cointreau or triple sec
23 slices of jalapeno (remove the seeds if you want it a little more mild)
Tajin or kosher salt (or a mix), to rim (use honey or lime to rim) 


Instructions

1. Rim the glass with lime juice and tajin or salt (optional). 

2. Add all ingredients to a high speed blender and blend until smooth. Pour into glass and enjoy immediately! 


Notes

Make it a mocktail: Leave the tequila and cointreau out- that’s it! Add a bit of sparkling water at the end for a little fizz, if you’d like. 

Want it sweeter? Add  2-3 tsp simple syrup or a drizzle of honey to the blender. 

Make it not-frozen: Use 1/4 cup pineapple juice instead, muddle the jalapeños before shaking for a spicier cocktail. 

 

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