Piña Colada Margarita

This Piña Colada Margarita mixes the creamy taste of a piña colada with the bright citrus flavor of a margarita. Tequila, pineapple, coconut, and lime come together for a smooth and refreshing drink that’s great on a warm day. Celebrate National Piña Colada Day by making this easy combo and toasting to sunshine and good times.

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Tasting Notes

This Piña Colada Margarita blends the rich tropical taste of a piña colada with the sharp citrus of a margarita. The cream of coconut adds a smooth, sweet base while pineapple juice brings in a tangy brightness. Tequila gives the drink structure and depth, balanced by agave’s mellow sweetness and a lift of lime. The rim of toasted coconut offers a nutty crunch that pairs nicely with the fruity garnish. Together, the flavors are fresh, bold, and summery without being overwhelming. Every sip brings a cool combination of creamy, tart, and lightly roasted notes that stay balanced and refreshing.

Equipment and Glassware

Making the Piña Colada Margarita is simple and doesn’t require fancy tools. You’ll need a standard cocktail shaker, a jigger for measuring, and a fine strainer if you want a smoother pour. To toast the coconut, a baking sheet and parchment paper are essential. Tongs or a small spatula will help move the coconut while toasting. For serving, a wide-rimmed rocks glass or stemless margarita glass works well. Don’t forget a small plate for the agave and toasted coconut rim. You’ll also need a sharp knife and cutting board for preparing the pineapple chunks and lime wheel garnish.

Ingredients

• 2 oz tequila
• 1 oz cream of coconut
• 0.5 oz agave
• 2 oz pineapple juice
• 1 oz lime juice

For Garnish:

• Toasted coconut
• Maraschino cherries
• Pineapple chunks

Instructions

• Place tequila, cream of coconut, agave, pineapple, and lime juice in a shaker. Add ice and shake everything altogether.
• Rim a glass with agave and toasted coconut.
• Strain the margarita over fresh ice into the glass.
• Garnish with a lime wheel, pineapple wedge, and cherries.

For the Toasted Coconut:

• Preheat oven to 350°F.
• Place coconut shavings onto parchment paper.
• Spread coconut around on the parchment paper.
• Set timer for 5 minutes and take out coconut to mix it up.
• Place back in the oven for another couple minutes until desired toastiness.

Pro Tips

• Use crushed ice for a more chilled, beach-style drink.
• Shake thoroughly to fully blend the cream of coconut.
• Strain through a fine mesh if you want a smoother texture.
• For stronger pineapple flavor, muddle fresh pineapple before shaking.
• Toast coconut ahead of time and store in an airtight jar.
• Rim the glass just before serving to keep the coconut crisp.
• Serve in chilled glasses to help the drink stay cold longer.
• Garnish with skewered cherries and pineapple for a festive touch.

When to Serve

The Piña Colada Margarita is great for warm-weather gatherings, whether you’re poolside, at a backyard barbecue, or celebrating a summer birthday. Its tropical base and bright finish make it ideal for Cinco de Mayo, luaus, or casual weekend drinks. It works equally well as a happy hour cocktail or a fun party option. Because of its smooth, fruity profile, it pairs nicely with grilled seafood, tacos, or fresh fruit platters. The toasted coconut and colorful garnishes give it visual appeal that fits in well at beach-themed or tropical-inspired events.

Which Liquor Brands to Choose

• Tequila
  • Espolòn Blanco: Balanced and versatile
  • Olmeca Altos Plata: Smooth and slightly citrusy
  • Cazadores Blanco: Clean, peppery finish
• Cream of Coconut
  • Coco López: Rich and widely used
  • Real Gourmet Cream of Coconut: Easy to pour, not overly sweet
• Agave Syrup
  • Wholesome Organic Blue Agave: Mild flavor
  • Agave In The Raw: Neutral and reliable

Similar Cocktails

• Frozen Spiked Coconut Lemonade
• Pineapple Tequila Sunrise
• Golden Layered Piña Colada
• LALO Hibiscus Sparkler
• LALO Southern Batanga