Shake up your classic margarita with tangy pineapple shrub! These Pineapple Shrub Margaritas are a must for Cinco de Mayo – or any summer get together!
We are back home in Pittsburgh today after an incredible trip to Charleston and Savannah. It was our first time visiting the two cities, and we had so much fun exploring! Charleston is incredibly charming, and I couldn’t get enough of the gorgeous porches and the fragrant jasmine! Likewise, Savannah is absolutely gorgeous, and I loved wandering the tree-lined streets dripping with Spanish moss.
If you were following along on my Instagram Stories, you already know that we ate A LOT of spectacular food and drank a lot of extraordinary cocktails during our trip. We saw shrub cocktails on a number of drink menus during our trip, and I’ve been a HUGE fan of shrub cocktails since experimenting with homemade shrub last summer. So today I’m excited to share with you this recipe for Pineapple Shrub Margaritas!
With Cinco de Mayo just around the corner, it’s the perfect time to whip up some shrub so you can celebrate the holiday with home-shaken margaritas! I love shrub for the fruity flavor and slightly acidic bite that it adds to cocktails, and this pineapple shrub lends such an interesting flavor to a classic margarita. Just remember that shrub must be made a few days in advance, so get started prepping early so that you’re ready to enjoy some Pineapple Shrub Margaritas come Cinco de Mayo!
Pineapple Shrub Margaritas
for the pineapple shrub:
1-1/2 cups cubed pineapple (about half a pineapple)
1 cup granulated sugar
1/2 cup distilled white vinegar
for the margarita:
salt for rim (optional)
1-1/2 oz. blanco tequila
1-1/2 oz. pineapple shrub
3/4 oz. triple sec
1/2 oz. agave syrup
lime wedge and pineapple for garnish
make the shrub:
Place the cubed pineapple in a bowl, pour in the sugar, and stir so that all the pineapple is coated with sugar. Cover the bowl with plastic wrap and place it in the fridge to rest for a few days.
After about two days, the pineapple should be swimming in it’s own juice. Strain out the fruit, leaving the juice in the bowl. Add the vinegar to the juice and stir to combine. Pour the mixture into a clean jar and place in the fridge.
Let the jar sit in the fridge for a few days before using the shrub to give the flavors time to meld. The vinegar’s acidic bite will be strongest when the shrub is fresh, and the flavors will continue to balance out over time. The vinegar will eventually dissolve any remaining sugar, but you can shake the jar in the meantime to mix in any settled sugar.
Note: Unless you’re planning to make a big batch of margaritas, you’ll have leftover shrub. My recommendation? Make some shrub lemonade!
make the margarita:
Salt the rim of a glass and fill the glass with ice. Add the tequila, shrub, triple sec, and agave syrup to a cocktail shaker and shake until well blended. Pour over the ice. Garnish with pineapple and lime and enjoy!