Cocktail: Coconut Pineapple Frozen Margaritas

Margarita season is finally here! I know, I know it's technically okay to drink a margarita during any time of year, but something about a frozen margarita on a warm day with a side of chips and guac just can't be beat. Tequila-based cocktails always feel innately summery to me. They remind me of Saturday afternoons or long happy hours with lots of nachos.

Along with gin-based cocktails, margaritas find themselves on the top of my favorite cocktails list. And so many flavor options! What more could a girl ask for?

Coconut Pineapple Frozen Margaritas

Makes 2 large or 4 small margs

1 cup pineapple, cubed
1/2 cup canned coconut milk
1/2 lime
4 oz tequila
2 cups ice
Optional: toasted coconut, honey, lime slices, and additional pineapple cubes

**If you have a smaller blender or are worried about too much liquid for your blender, half the recipe to make one drink at a time. 

In a blender, add pineapple cubes, coconut milk, tequila, and ice. Using a fork, juice the lime into blender. Pulse until the margaritas are slushy and no large chunks appear.

If you want to garnish the glass, spread honey along the rim of the glass and press into toasted coconut. Spoon your margarita into the glasses and garnish with a pineapple cube and lime slice. Enjoy immediately or store in the freezer.

I don't tend to like my drinks too boozey, but if you are looking for a stronger marg, add up to 2 additional ounces of tequila.

Recipe: Banana Pineapple Daiquiri

Just in time for the end of summer, we're making daiquiris in pineapple cups and drinking them in the afternoon post-beach day. Preferably in a hammock if you have one. As much as I'm kind of over the intense humidity and 98 degree days, I know I'll be wishing for summer in only a few months. So I wanted to make you a drink that's acceptable when you're sticky from sweat and have sand still behind your toes, but also can easily throw together when it's snowing and you need a little tropical refresher. 

If you've checked out my cocktail recipes before, you know I'm not a complicated cocktail mixologist or anything. I'm here to show you how to throw a bunch of things in a glass (or blender), give it a mix and get to relaxing. In my opinion, booze should be used for celebrating or destressing, so we need to get to the end result quick!

Banana Pineapple Daiquiri

Makes two drinks (or one pineapple cup)

2 bananas, peeled and frozen
3/4 cup pineapple (or two large pieces), frozen
1 cup coconut milk
1/2 lime, juiced
4 oz white rum (optional)

Pineapple Cup: To serve this drink in a pineapple cup, you'll need a pineapple and a pineapple corer. I have this one on Amazon and never had a problem with it. Place the corer centered over the core of the pineapple and twist the corer until you get near the bottom (about an inch or so from the bottom to be safe. If you twist too far down, you'll puncture a hole in the skin of the pineapple and you'll ruin your cup). Once you're near the bottom, twist the opposite way and pull the pineapple slices out of the skin. It makes a perfect cup and all the fruit is sliced. Store the fruit in the refrigerator or freezer. Then use a pairing knife to remove the core, which is by far the most annoying part. I just kind of hack at it until most of it is gone. Very professional. 

Just FYI, I learned about this method from A Beautiful Mess last year. It's very fun for parties.

Daiquiri: If you are using a blender, add all the ingredients into a blender and blend until bananas and pineapple are fully pureed and mixture is similar to a smoothie. You might need to stop blending and push frozen fruit down towards the blade with a spoon if blender is having trouble. Pour into two glasses or the whole thing into your pineapple cup!

If you want to use a food processor, add the frozen pineapple, frozen bananas, and about 1/3 of the coconut milk into the processor initially. Pulse until the fruit is pureed and then add the rest of the liquids and pulse until combined. I found that if I added all the liquids at once, it was hard to get the fruit as pureed as desired. Pour into two glasses or your pineapple cup!

This also makes a really refreshing smoothie, just leave out the rum!

Recipe: Pineapple Rum Slush

Ever realize that you have a "type?"

Recently I pulled all my cocktail and drink recipes out of the the Recipes tab (located at the top of the blog) and created a Cocktail tab so they would be easier to find. Because I update those pages manually, I was going through, removing and re-adding the images into a new page. In doing that, I realized that most of the cocktails I make on this blog are some kind of margarita or a gin-based cocktail. And when I think about it, yeah those are my types. When I'm searching a cocktail list at a bar, I'm either looking for a margarita with a twist or something made with gin.  

But today we're switching it up and going way tropical. This Pineapple Slush is such an easy cocktail because you're just throwing a bunch of stuff in the blender and having it do all the work. And this drink isn't as sickly sweet as it's cousin, the pina colada. 

Pineapple Rum Slush

Makes 2-3 drinks

2 cups cubed pineapple
1/3 cup coconut milk
1/3-1/2 cup clear rum
juice of 1 lime
2 cups ice

In a blender, add cubed pineapple, coconut milk, lime juice, 1/3 cup rum, and ice into a blender. Pulse until drink is slushy and no large chunks appear. After tasting, add more rum if you want a stronger drink. Pour into glasses and serve immediately. Tiny tiki umbrella are non-optional.