Oh my darlings, if you know me, then you know I love a good cocktail. The moment I first came across this particular drink, the mucho gusto, it was love at first sight. For starters, it involves pineapple-infused tequila AND toasted coconut salt, both of which are homemade and both of which take just minutes to make. For the life of me, I don’t know why it took me months to actually try the thing but regardless, I tried it, I loved it, and now I’m here to share it with you.

There is just SO MUCH to love about this drink! Its flavor profile is similar to a piña colada but unlike its frozen blended counterpart, this is light and oh so simple. Not only is it light in calories, it’s also a fairly low alcohol drink making it a perfect option for day drinking and slow sipping. I think it would be smashing prepared as a pitcher drink in large batches for entertaining and so, I have provided a pitcher version below as well. You’re welcome!

Do not let yourself be intimidated by making the pineapple-infused tequila. I made mine in about five minutes when I was running out the door to teach my barre class! It couldn’t be easier. However, take note – it does require four days to infuse so if you are thinking of including these in your Cinco de Mayo celebration, be sure to get that tequila started no later than Monday. And if you are late, hey, just enjoy these on a different day de Mayo. I promise, they will still be amazing.

Ingredients

For the tequila: 

  • 1 (750 ml) bottle of agave tequila, preferably blanco
  • 1 pineapple, peeled, cored and cubed

For the toasted coconut salt: 

  • ½ cup unsweetened shredded coconut
  • ¼ cup sugar
  • 2 tbsp. kosher salt

To make a single serving:

  • Toasted coconut salt (above)
  • Crushed ice
  • 1½ oz. pineapple-infused tequila (above)
  • 1 oz. coconut water
  • 1 oz. freshly squeezed lime juice
  • 1 oz. simple syrup
  • Lime wedges or pineapple slices

To make a pitcher version: 

  • 18 oz. (2¼ cups) pineapple-infused tequila (above)
  • 12 oz. (1½ cups) coconut water
  • 12 oz. (1½ cups) freshly squeezed lime juice
  • 12 oz. (1½ cups) simple syrup
  • Toasted coconut salt (above)
  • Ice
  • Lime wedges or pineapple slices

Directions

  • 01

    To make the tequila, combine the tequila and pineapple in a large glass bowl or pitcher. Cover and allow to infuse at room temperature for 4 days. Strain through a fine mesh strainer into a pitcher, then pour back into the tequila bottle. Close tightly.

  • 02

    To make the toasted coconut salt, combine the coconut and sugar in a medium skillet over medium to medium-low heat. Cook, stirring often, until light golden brown. Transfer to a plate or shallow dish and let cool completely. Once cool, combine in the bowl of a food processor with the salt. Pulse for about 1 minute, until coarsely ground. Taste to check the salty-sweet balance and adjust if needed.

  • 03

    To make a single serving, rim a glass with toasted coconut salt and fill part way with crushed ice. In a cocktail shaker, combine additional ice, pineapple-infused tequila, coconut water, lime juice, and simple syrup. Shake vigorously, then strain into the prepared glass. Garnish with a lime wedge or pineapple slice.

  • 04

    To make a pitcher version, combine the pineapple-infused tequila, coconut water, lime juice, and simple syrup in a large pitcher. Stir until well blended. Refrigerate until ready to serve. Add ice to the pitcher before leaving it out for guests. Have toasted coconut salt, ice, lime wedges and/or pineapple slices available for guests to garnish their glasses as desired.

Source

  • Liz N.

    I am going to have to make a pitcher of this when I go to the beach this weekend. Weather isn’t looking so hot, unfortunately, so we might be sipping this indoors or on the deck. I’m going to get started on infusing the pineapple tequila today. I’m assuming that the longer the pineapple sits, the more flavor the tequila will have right? I think I’m most looking forward to EATING the tequila infused pineapple pieces! I’d hate to waste them ;-)

  • Angela

    This speaks to me. I am really into roasted pineapple lately. Do you think that would be a possible garnish? Maybe too messy? No matter. I can do both, if necessary, and I am certain it will be. :)

  • Beth Ann

    I just started a batch of pineapple tequila yesterday! I just found an opened half bottle of tequila, do you think I could add the extra tequila to the batch without adding extra pineapple?

  • Annie

    I don’t know. I assume they tested the proportions when they developed the recipe so I would be leery to mess with it myself. It would still infuse but the pineapple flavor might not be as potent.

  • Annie

    For some reason I feel like the roasted pineapple wouldn’t quite go with the light fresh flavors of this drink, but then again it might just provide a really nice twist on the original. If I used it as a garnish, I would probably put a few pieces on a skewer or toothpick so they would behave themselves :)

  • Cara

    This drink sounds perfect! Need to try ASAP!

  • I love that you endorse this for day drinking – my kind of drink! (Because I can’t stay up late to drink anymore lol)

  • Molly

    I started a batch of pineapple tequila last night, and my boyfriend asked if I was infusing the tequila with pineapple or infusing the pineapple with tequila. I told him I’m pretty sure the pineapple will be inedible after 4 days!

  • Annie

    Oh yeah, it is not edible. I considered that myself but took one whiff of a piece and threw it all out. A braver soul might try it though!