Though I’ve been imbibing adult beverages for quite some time, I must admit that it is only in recent years that I discovered the tangy, frosty greatness that is a margarita in the summertime. I don’t know what kept me from devouring these poolside/Mexican restaurant standards, but whatever it was, it should be locked in a box and outlawed. Seriously, YO ADORO MARGARITAS!

Though I know there are shortcuts and quickie, premade versions on the shelves of your markets, margaritas are one of those things that really do taste better when they’re made with fresh ingredients. What better time to start experimenting with margarita recipes than the last weeks of the summertime? The abundance of delicious fresh fruits and juices make the blended possibilities endless. With a beach picnic planned and a pineapple I’ve been dying to find a delicious new way to use, I decided to create this delightful pineapple margarita recipe, which is perfect for your Labor Day weekend festivities. Just make sure you KEEP IT CUTE, and don’t overdo it by drinking too much or, God forbid, drinking and driving. Enjoy!


1 ¼ ounces tequila

¾ ounce triple sec

1 ½ ounces pineapple juice/pineapple nectar (NOTE: This can be found in the Latin/Caribbean food section of your grocery store. They come in large juice boxes of various tropical fruit juices/nectars. The nectars are thicker and sweeter than the juices. If you opt to use the pineapple nectar, cut the agave nectar out of your recipe or else your margaritas are going to be too sweet.)

1 ½ ounces lime juice

¼ cup agave nectar

1 cup fresh pineapple chunks


1. Using your blender, puree your fresh pineapple into as runny a pulp as possible. Pour the pineapple into an ice cube tray, and freeze. (NOTE: In the test kitchen, I made the mistake of just throwing pineapple chunks into the freezer then trying to make the drink with them without pureeing them first. It made the final product waaaaay too pulpy and chewy; no one likes a chewy margarita. I don’t like using ice in my smoothies or frozen drinks ’cause I feel like it dilutes the flavor of the beverage. The frozen pineapple chunks can double as a great summer treat AND can be used as mixers in other drinks. If you don’t have time to freeze the pineapple, SKIP THE FIRST STEP  and substitute the fresh pineapple with ½ cup ice and add another ½ cup pineapple juice.)

2. To yield 1 ounce of lime juice, you need to juice 1 to 3 limes, depending on their size.

3. Once the pineapple puree is frozen, pour all ingredients into blender and blend on high until everything is a frothy, frozen mix. Pour into glasses, and serve.

YIELD: 4 to 6 cocktails