Pineapple Coconut Margarita

Tequila: We used tequila reposado in these pineapple coconut margaritas. Tequila reposado is aged in oak barrels for anywhere from 2 months to a year, so it has a richer, golden color and flavor. You can also sub with silver (blanco) tequila, which is not aged, or añejo, which is aged for even longer than reposado. It all depends on your preferences – we like that reposado is somewhere in the middle and suitable for most preferences! Tequila: We used tequila reposado in these pineapple coconut margaritas. Tequila reposado is aged in oak barrels for anywhere from 2 months to a year, so it has a richer, golden color and flavor. You can also sub with silver (blanco) tequila, which is not aged, or añejo, which is aged for even longer than reposado. It all depends on your preferences - we like that reposado is somewhere in the middle and suitable for most preferences!

Simple syrup: We used a bottled variety to cut down on prep time, but you can easily make your own by combining equal parts water and sugar in a saucepan and heating until the sugar is completely dissolved. Let the simple syrup cool before adding to your cocktail. Agave nectar is a great substitute.

Pineapple juice: We use 100% pineapple juice (not from concentrate) in this recipe. You should be able to find it at most grocery stores, often in the juice/soda aisle. In a pinch, you can also use pineapple juice from concentrate.

Lime juice: Freshly squeezed is always best - trust us!

Directions at crowdedkitchen.com

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