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Pineapple Tequila (recipe) | by kamphora
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Pineapple Tequila (recipe)

If you like margaritas, and/or tequila, do yourself a favor a whip up a batch of this stuff, put it in your fridge, and forget about it for 2 months. Seriously.


1 750-ml bottle good-quality tequila, preferably gold

1 very ripe pineapple, cut into 2-inch chunks

1/2 vanilla bean, cut in half lengthwise (these suckers are expensive but trust me, it's worth it)

2 Tbsp packed light brown sugar


In a medium container or jar with a lid, combine all ingredients. Cover and let stand at room temperature, stirring once a day, for 1 week. Strain out fruit and vanilla bean, decant into original tequila bottle, and refrigerate indefinitely. The longer you leave it before you drink it, the better. I forgot about some I made and found it about 2 months later-- when I drank it I thought I had died and gone to heaven. Sweet, pineapple flavor, smooth, silky, hint of vanilla. When you try and drink it too quickly it can taste a bit harsh (of course depending on the quality of the tequila you use). Given my budget, I tend to use a $25-$30 tequila, and save the better stuff for traditional margaritas.


This stuff makes a well-appreciated holiday or birthday gift. Only problem is, people have a hard time letting it sit in their fridge for a month or two, they get antsy, and drink it before it gets really good. So my recommendation is, try and plan ahead and age it for them--they will be blown away!


Save the drunken fruit for pineapple margaritas, tequila coladas, or chop it up and saute it with butter and brown sugar and use it as an ice-cream topping. Yum!


This stuff is so good I usually just drink it with some triple sec and lime juice (shaken and strained rather than rocks so the flavor doesn't get diluted). If you're in the mood, though, here are a few more recipes:



4 lime wedges

kosher salt

2 cups ice cubes

3 oz pineapple tequila

4 chunks pineapple from the pineapple tequila

1/3 cup fresh lime juice

2 oz triple sec


run lime wedge around rim of stemmed cocktail glass(es). Dip rims in salt. In a blender, combine rest of ingredients until smooth & frothy (not actually frozen). Divide among 4 glasses, squeeze lime wedge into each glass, drop wedge in glass, serve immediately.



1.5 oz pineapple tequila

3 tbsp well-blended coconut cream

1 oz Curacao or other orange liqueur

1 oz pineapple juice

1 oz fresh lime juice

1 lime wedge

toasted, shredded coconut (optional)


in a shaker half-filled with ice, combine tequila, coconut cream, curacao, juice, and lime juice. Shake well. Pour into stemmed cocktail glass. Squeeze lime wedge into drink, then discard. Sprinkle with coconut if desired.For a colder, less powerful cocktail, blend in a blender rather than shake.




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Taken on December 7, 2008