Blueberry Pineapple Margarita

Sometimes at work we like to go to Chili’s for lunch. One time we were there, I noticed these blueberry pineapple margaritas on the menu … oh I wanted to try one! … but since we were there for lunch, I had to refrain. So I put it on my list of things I must make. You know the list … for me, it just keeps growing exponentially and there are probably at least a thousand things on the list that I will NEVER get to. But this was a priority item on the list.

I did a little research and discovered at Chili’s, they infuse the tequila with real pineapple & blueberries for 48 hours. It took me weeks to find a good pineapple at the grocery store, then another week to let it ripen to perfection, another week to let the pineapple & blueberries soak in the tequila … and FINALLY I decided it was time to try making the margarita. I used to be a bartender, a long, long time ago in what seems like a different lifetime … it’s been SO long! I remembered a marvelous margarita trick I learned from a friend in New Mexico. He used limeade in his margaritas and they were AMAZING (like, everyone was begging for the recipe amazing). I decided to do a lemonade/limeade mix for this one and I was floored at how good it tasted and that gorgeous COLOR!

I have no idea if my margaritas taste anything like the Chili’s margaritas, but oh these margaritas were good!

Blueberry Pineapple Margarita

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 4 servings 1x
• Category: Drink
• Method: Infused
• Cuisine: Mexican
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the pineapple-blueberry infused tequila:

• Fresh, ripe pineapple chunks
• Fresh or frozen blueberries
• Tequila

For 4 – 8-oz. margaritas:

• 1 cup pineapple-blueberry infused tequila
• 1/4 cup Cointreau, Grand Marnier or other orange liqueur
• 1/2 cup frozen lemonade concentrate, thawed
• 1/2 cup frozen limeade concentrate, thawed
• 1/2 cup water (or more, to taste)

---

Instructions

1. At least 2 days before the occasion, fill a pint or quart-size jar (depending on how much infused tequila you want) about 3/4 full of fresh pineapple and blueberries. (Proportions aren’t critical at this point-this is a very forgiving step.) Fill the jar with tequila. Cover the jar and set it in a dark place for at least 48 hours.
2. When it’s time to make the margaritas: strain out a cup of the tequila and use a spoon to scoop out some blueberries for garnish. In a small pitcher or shaker, mix the tequila with the orange liqueur, lemonade & limeade concentrate and water.
3. Rim 4 – 8-oz. glasses with sugar and fill each glass most of the way with ice. Divide the margaritas between the 4 glasses. Add a couple tequila infused blueberries to each glass and garnish with a wedge of real pineapple. Warn your guests about eating the blueberries … they will have taste strongly of tequila.

---

Notes

Prep time above is the time it takes to mix together the margaritas at the end. It takes a little prep time ahead of time to put the fruit in the jar and fill with tequila.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Simple Supper Tuesday, Tipsy Tuesday, Gluten Free Friday, Kitchen Dreaming Weekend Social, What to Do Weekends, Moonlight & Mason Jars and The Gathering Spot.