Happy Cinco de Mayo!
I hope it’s warm where you are, the sun is on your face, and there’s an icy margarita in your hand.
I’m genuinely blown away by the creativity and generosity of the food bloggers who took part in this year’s Margarita Week. My cup—literally and figuratively—runneth over with margaritas, gratitude, and inspiration from all the beautiful recipes and posts. Margarita Week is pure fun: a celebration of tequila and cocktails. I also deeply appreciate the time and effort everyone puts into creating such gorgeous work.
My contribution is a bright, fruity cocktail created with the support of my Margarita Week friends and sponsors, Azuñia Tequila. Their Organic Blanco Tequila is exceptionally smooth and mellow—perfect if you’ve had disappointing tequila in the past or think you don’t like it. When I open a bottle I always notice a pineapple-like aroma, so making a pineapple margarita felt inevitable.
Because Azuñia is an organic tequila, I like to keep the cocktail organic too. I use ripe, buttery organic pineapple, organic limes from my own tree, and organic granulated sugar in the syrup. It may sound particular, but using quality organic ingredients makes a noticeable difference in the final drink.
The finishing touch is hibiscus salt on the rim, a blend with smoked paprika, ground hibiscus flowers, and flaky sea salt. It adds a smoky-tart contrast that elevates the margarita perfectly. I use a seasoning blend that balances those flavors beautifully.
To nibble on while sipping margaritas, I recommend a quick salsa I first enjoyed in Valle de Guadalupe that always makes me think of Baja California. It’s a spicy, creamy salsa made with arbol chiles and ground peanuts—simple, bold, and excellent with chips. The full recipe for the peanut salsa is available if you’d like to try it.
Have a fun and festive Cinco de Mayo! If you want more margarita ideas, Margarita Week includes recipes ranging from cupcakes to cocktails. Search the Margarita Week features and follow along on social with the #MargaritaWeek hashtag for inspiration.
If you’re looking for Azuñia Tequila, check local listings to find a bottle in your area.
Pineapple Hibiscus Margarita
1 drink
10 minutes
15 minutes
25 minutes
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup—perfect for celebrating Cinco de Mayo.
Ingredients
For the Hibiscus Syrup:
- 2 cups water
- 2 cups granulated sugar
- 1 cup dried hibiscus flowers, rinsed
For the Margarita
- Hibiscus salt or kosher salt
- 2 ounces organic blanco tequila
- 2 ounces pineapple puree (see note)
- 2 limes, juiced, plus more for garnish
- 1/2 ounce pineapple gum syrup
- 1/2 ounce hibiscus syrup
- Pineapple wedges, for garnish
Instructions
To Make the Syrup:
- Combine water, sugar, and hibiscus flowers in a small saucepan over medium heat. Whisk until the sugar dissolves, bring to a boil, then simmer for 15 minutes.
- Cover, remove from heat, let cool, strain, and chill completely.
To Make the Margarita:
- Rub a lime around the rim of a rocks glass. Dip the rim in hibiscus salt to coat, then fill the glass with ice.
- In a cocktail shaker with ice, combine tequila, pineapple puree, lime juice, and pineapple gum syrup. Shake vigorously until well chilled. Strain into the prepared glass, pour hibiscus syrup over the top, and garnish with a lime slice and pineapple wedge if desired.
Notes
To make pineapple puree: remove peel and core from a ripe pineapple, cut into chunks, and blend until smooth. This yields enough for about 10–12 drinks; save any leftover for smoothies. The hibiscus syrup recipe also makes enough for 10–12 drinks.
Did you make this recipe?
Please leave a comment or share a photo on Instagram and tag the account that inspired you so others can see your creation.
One More Thing
If you loved this post, please leave a comment and share a photo on Instagram. Tag the creator so I can see your beautiful margarita. Your feedback matters—if you have questions, send a message on Instagram and I’ll help you through it.
Don’t forget to sign up for the weekly newsletter for more recipes and updates.
This post and Margarita Week were sponsored by Azuñia Tequila. All opinions are my own. Thank you for supporting the brands that help make this content possible.
PIN IT FOR LATER!
