Pineapple Margarita

The PINEAPPLE MARGARITA is one of the flavored margaritas that seems most natural. Many recipes are heavy on the pineapple juice, and as always, my preference is for a more level balance with the other ingredients. Who needs all the additional sugar if you can accomplish the same flavoring with less juice? Since Cointreau or Triple Sec liqueur is involved, you really don’t need much more sweetening from pineapple, even though more lime juice is used than in the traditional margarita.

Because margaritas are often served for two or more people, I’ll provide the proportions in “parts” rather than ounces. For one serving, I’d make 1 part equal to 1 jigger (or 1.5 oz) and pineapple juice of 1.5 parts equal to 1 1/2 jiggers (or 2 oz.). If you make 1 part equal 1 cup, you’ll yield four servings.

REQUIREMENTS: Silver or gold tequila (silver Herradura preferred), Cointreau, pineapple juice (canned Dole is fine), fresh-squeezed lime juice, mint leaves, pineapple chunks

• 1.5 parts pineapple juice
• 1 part tequila
• 1 part Cointreau
• 1 part fresh lime juice
• fresh mint leaves
• frozen pineapple chunks

Add a few mint leaves to the bottom of a margarita glass and muddle slightly. Rim the glass with salt beforehand if that’s your preference. Add ice to glass. Combine all liquid ingredients to an ice-filled shaker. Shake until chilled and pour into the margarita glass. Garnish with 1-2 frozen pineapple chunks or one fresh pineapple wedge.

Comment: I prefer pouring margaritas over ice. But if you like them straight up, shake the mix 20-30 seconds before pouring, to make it icy cold. The mint is a nice added touch to this recipe, but unnecessary if you don’t have any available.