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Pineapple Lychee Margarita

The Pineapple Lychee Margarita is a tropical twist on the classic margarita, blending the sweetness of fresh pineapple and lychee with the tartness of lime and a touch of tequila. This vibrant, fruity cocktail is perfect for summer gatherings or when you’re in the mood for a refreshing, exotic drink.

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Pineapple Lychee Margarita

Pineapple Lychee Margarita

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Lime Juice, Margarita, Orange Juice Cocktails, orange juice,, pineapple, pineapple cocktails, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz tequila
  • 1 oz lychee syrup
  • 1 oz lime juice
  • 0.5 oz orange juice
  • Handful of pineapple
  • Salt for rimming, optional
  • Pineapple slice for garnish

Instructions

  • In a blender, combine the pineapple, lychee syrup, and lime juice. Blend until smooth. Set the pineapple and lychee mixture aside.
  • In a cocktail shaker filled with ice, add the tequila and orange juice.
  • Pour the blended pineapple and lychee juice into the shaker.
  • Shake vigorously until well-chilled.
  • Rim your glass with salt if desired, and strain the mixture into the prepared glass.
  • Garnish with a slice of pineapple and serve immediately.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pineapple Lychee Margarita combines the sweetness of tropical fruits with the citrusy punch of lime and orange, complemented by the smoothness of tequila. The pineapple adds a juicy, tangy flavor, while the lychee syrup provides a delicate floral sweetness. Each sip is a refreshing balance of sweet, tart, and smooth, perfect for any warm-weather occasion.

Pineapple Lychee Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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