Pineapple Basil Margaritas Recipes

Steps:

• Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.

Steps:

• Pulse pineapple chunks in a food processor until chopped but not pureed. Muddle basil with sugar in a large pitcher. Add pineapple, limeade, tequila, and salt. Refrigerate for 1 hour. Fill pitcher with ice cubes. Garnish with pineapple chunks and basil.

Steps:

• Fill pitcher with ice and basil.
• Add Tequila, Cointreau, and Gran Marnier, stir well.
• Add fruit juices, stir well or shake as needed.
• Rim glasses with Pineapple Salt, serve drink chilled over ice and garnish with pineapple, orange, and fresh basil.
• Pineapple Salt.
• Ingredients:.
• ½ Cup Sea Salt (may use kosher salt as well).
• ½ Cup Granulated Sugar.
• ½ Cup Dried Pineapple (Small dice).
• Preparation:.
• Combine sugar and salt.
• Add ½ of mixture to food processor.
• Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.
• Add remainder of sugar and salt mixture, and continue to blend until desired consistency.
• Store in cool, dry place.