Yield: 1-12 servings (depending on version made)


For the tequila: 

  • 1 (750 ml) bottle of agave tequila, preferably blanco
  • 1 pineapple, peeled, cored and cubed

For the toasted coconut salt: 

  • ½ cup unsweetened shredded coconut
  • ¼ cup sugar
  • 2 tbsp. kosher salt

To make a single serving:

  • Toasted coconut salt (above)
  • Crushed ice
  • 1½ oz. pineapple-infused tequila (above)
  • 1 oz. coconut water
  • 1 oz. freshly squeezed lime juice
  • 1 oz. simple syrup
  • Lime wedges or pineapple slices

To make a pitcher version: 

  • 18 oz. (2¼ cups) pineapple-infused tequila (above)
  • 12 oz. (1½ cups) coconut water
  • 12 oz. (1½ cups) freshly squeezed lime juice
  • 12 oz. (1½ cups) simple syrup
  • Toasted coconut salt (above)
  • Ice
  • Lime wedges or pineapple slices
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  • step 1: HideShow Images

    To make the tequila, combine the tequila and pineapple in a large glass bowl or pitcher. Cover and allow to infuse at room temperature for 4 days. Strain through a fine mesh strainer into a pitcher, then pour back into the tequila bottle. Close tightly.

  • step 2: HideShow Images

    To make the toasted coconut salt, combine the coconut and sugar in a medium skillet over medium to medium-low heat. Cook, stirring often, until light golden brown. Transfer to a plate or shallow dish and let cool completely. Once cool, combine in the bowl of a food processor with the salt. Pulse for about 1 minute, until coarsely ground. Taste to check the salty-sweet balance and adjust if needed.

  • step 3: HideShow Images

    To make a single serving, rim a glass with toasted coconut salt and fill part way with crushed ice. In a cocktail shaker, combine additional ice, pineapple-infused tequila, coconut water, lime juice, and simple syrup. Shake vigorously, then strain into the prepared glass. Garnish with a lime wedge or pineapple slice.

  • step 4: HideShow Images

    To make a pitcher version, combine the pineapple-infused tequila, coconut water, lime juice, and simple syrup in a large pitcher. Stir until well blended. Refrigerate until ready to serve. Add ice to the pitcher before leaving it out for guests. Have toasted coconut salt, ice, lime wedges and/or pineapple slices available for guests to garnish their glasses as desired.