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Blueberry Pineapple Margarita

Blueberry Pineapple Margaritas ~ Sumptuous Spoonfuls #margarita #cocktail #recipe

Sometimes at work we like to go to Chili’s for lunch. One time we were there, I noticed these blueberry pineapple margaritas on the menu … oh I wanted to try one! … but since we were there for lunch, I had to refrain. So I put it on my list of things I must make. You know the list … for me, it just keeps growing exponentially and there are probably at least a thousand things on the list that I will NEVER get to. But this was a priority item on the list.

I did a little research and discovered at Chili’s, they infuse the tequila with real pineapple & blueberries for 48 hours. It took me weeks to find a good pineapple at the grocery store, then another week to let it ripen to perfection, another week to let the pineapple & blueberries soak in the tequila … and FINALLY I decided it was time to try making the margarita. I used to be a bartender, a long, long time ago in what seems like a different lifetime … it’s been SO long! I remembered a marvelous margarita trick I learned from a friend in New Mexico. He used limeade in his margaritas and they were AMAZING (like, everyone was begging for the recipe amazing). I decided to do a lemonade/limeade mix for this one and I was floored at how good it tasted and that gorgeous COLOR!

I have no idea if my margaritas taste anything like the Chili’s margaritas, but oh these margaritas were good!

Blueberry Pineapple Margarita

Prep Time: 10 minutes

Total Time: 10 minutes

Blueberry Pineapple Margarita

Ingredients

    For the pineapple-blueberry infused tequila:
  • Fresh, ripe pineapple chunks
  • Fresh or frozen blueberries
  • Tequila
  • For 4 - 8-oz. margaritas:
  • 1 cup pineapple-blueberry infused tequila
  • 1/4 cup Cointreau, Grand Marnier or other orange liqueur
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1/2 cup frozen limeade concentrate, thawed
  • 1/2 cup water (or more, to taste)

Instructions

  1. At least 2 days before the occasion, fill a pint or quart-size jar (depending on how much infused tequila you want) about 3/4 full of fresh pineapple and blueberries. (Proportions aren't critical at this point-this is a very forgiving step.) Fill the jar with tequila. Cover the jar and set it in a dark place for at least 48 hours.
  2. When it's time to make the margaritas: strain out a cup of the tequila and use a spoon to scoop out some blueberries for garnish. In a small pitcher or shaker, mix the tequila with the orange liqueur, lemonade & limeade concentrate and water.
  3. Rim 4 - 8-oz. glasses with sugar and fill each glass most of the way with ice. Divide the margaritas between the 4 glasses. Add a couple tequila infused blueberries to each glass and garnish with a wedge of real pineapple. Warn your guests about eating the blueberries ... they will have taste strongly of tequila.

Notes

Prep time above is the time it takes to mix together the margaritas at the end. It takes a little prep time ahead of time to put the fruit in the jar and fill with tequila.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/blueberry-pineapple-margarita/

Blueberry Pineapple Margaritas ~ Sumptuous Spoonfuls #margarita #cocktail #recipe

This recipe was shared at Simple Supper Tuesday, Tipsy TuesdayGluten Free FridayKitchen Dreaming Weekend Social, What to Do WeekendsMoonlight & Mason Jars and The Gathering Spot.

 

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14 Responses

  1. Yes, please! This drink sounds amazing :) Pinning!

    March 19, 2014 at 9:31 pm

  2. Wish i had a sip of your margarita. Sounds refreshing,

    March 19, 2014 at 10:02 pm

  3. This sounds like an awesome twist on margaritas! Thanks for sharing at Simple Supper Tuesday.

    March 19, 2014 at 10:17 pm

  4. This looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! :)

    March 24, 2014 at 6:25 pm

  5. This is calling my name! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!

    Cindy from vegetarianmamma.com

    March 27, 2014 at 9:28 pm

    • Ann

      Cindy, you are so sweet to say that. I know how hard you work at these parties and I really appreciate it!

      Ann

      March 27, 2014 at 10:13 pm

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  7. Lisa Bumpers

    How do you know when your pineapple is ripe. I had these margaritas at chilis also and loved them so much I asked how they were made. So I bought all the stuff today. But reading your post I didn’t know I needed to wait for my pineapple ripen.

    May 27, 2014 at 4:59 pm

    • Ann

      Hi Lisa,

      When the pineapple starts to turn yellow-ish and the smell of it when you sniff it is sweet, then it’s ready. I think smell is the best indicator … to help it ripen faster, set some ripe bananas next to it.

      Enjoy!

      Ann

      May 27, 2014 at 7:24 pm

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  9. krystle

    What type of tequila? I was thinking silver… but will it affect the color? Which did you use? The color is beautiful!

    September 25, 2014 at 2:11 pm

    • Ann

      I used the Camarena Tequila Reposado, which is actually golden in color. Silver would definitely work too! The color fades/darkens over time, so it will be most vibrant after 3 – 10 days of infusing. Here’s a link to the tequila I used: http://www.tequilacamarena.com/tequilas/reposado.asp

      September 25, 2014 at 6:06 pm

  10. Thank you for sharing with Tipsy Tuesday!!

    April 29, 2015 at 5:42 am

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