Strawberry Bottomed Pineapple Margaritas

• Produce

  • 1 Lime, wedges
  • 1 Pineapple cubes, wedges

• Condiments

  • 1 oz Lime juice, fresh
  • 2 oz Pineapple simple syrup

• Drinks

  • 3 oz Pineapple juice

• Beer, Wine & Liquor

  • 1 1/2 oz Grand marnier
  • 2 oz Silver tequila

• Other

  • 1 cup Frozen strawberries, defrosted or even microwaved

Found on howsweeteats.com

Ingredients

• 1/4 cup flaked sea salt, for glass rimming.
• 1 cup frozen strawberries, defrosted or even microwaved
• 2 ounces silver tequila
• 1 1/2 ounces Grand Marnier
• 1 ounce fresh lime juice
• 2 ounces pineapple simple syrup (recipe below)
• 3 ounces pineapple juice
• lime wedges, for serving and garnish
• pineapple cubes or wedges, for serving

Directions

• Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat. Add the defrosted strawberries to a blender or food processor and blend until completely pureed. This will make more than you need. (You can keep this mixture in the fridge sealed tightly for a few days.) In a cocktail shaker with ice, add 1 to 2 ounces of the strawberry puree along with the tequila, grand marnier, lime juice and pineapple simple syrup. Shake for 30 seconds. Pour mixture into the glass, then fill with a lime wedge, pineapple wedge and crushed iced. Top it off with the pineapple juice and another lime. Drink up! For pineapple simple syrup: combine equal parts sugar and pineapple juice (such as 1/2 cup of each) in a saucepan over medium heat. Whisking to dissolve the sugar, bring it to a simmer and cook for a 1 to 2 minutes. Turn off heat and let cool to room temperature. Note: I also juice my own pineapples in my juicer. Ive done so in the vitamix too by blending then straining!