Does it seem odd that the first recipe I post after the announcement of my husband’s “get healthier” initiative is a cocktail? Yes, of course it does. This is one of those awkward food blogging moments where things seem out of order. But Thursday is National Margarita Day, and I’ve been planning this post since before Les saw the light. With tequila being one of the lowest calorie spirits, I figure that a margarita is a reasonable, if only occasional, splurge. Besides, if you’re cutting back on cocktails while implementing a new eating plan, it’s best to make that once-in-a-while drink a good one, and make it at home for Margarita Day or any other day you’re craving refreshment.

The margarita is one of the easiest drinks to modify with fun, flavorful twists, and this one is working a tropical vibe with pineapple and coconut, without being overly sweet. What makes it a “margarita” (which translates to “daisy” in Spanish) is tequila, orange liqueur, fresh lime and a touch of sweetener. The rest is up for grabs; just don’t go too crazy mixing in other flavors or you’ll have yourself a boozy mess and probably feel terrible in the morning (especially if the add-ins are sweet). If you generally associate margaritas with hangovers, here’s my theory: you probably had too many, made with cheap tequila (it didn’t have a worm, did it?) and a crappy mixer, and possibly in a chain restaurant.

My personal rules for margaritas are simple— use good quality tequila, freshly squeezed citrus (never a bottled mix!) and give it a fresh garnish. We eat and drink with our eyes, and when my husband and I entertain, it seems that the garnish is what always makes guests ooh and aah, so I consider it as crucial as the other ingredients. For this drink, I’m keeping it simple with a lime slice on the edge of the glass.

I love this 1800 Coconut, a blanco tequila first recommended to me by my cousin-in-law, Will. The differences between this and some other “flavored” spirits are that the coconut is subtle and natural, it has no added sugars, and— at 70 proof— it still has a nice little kick. It’s mellow enough to sip with just an ice rock (as Will does), but it is also terrific paired with another tropical flavor, especially pineapple.

This time of year, bottled pineapple juice is likely to be tastier than any fresh pineapple you’d pick up at the supermarket, and I typically choose a large bottle over the individual cans because my sensitive tastebuds pick up that tinny flavor. Choose a juice with minimal ingredients, and preferably one that is made from fresh-pressed pineapple rather than concentrate. Be sure to give it a good shake, as the heavier pulp of the juice settles to the bottom, and that’s where most of the flavor is.

Triple sec is a standard ingredient in a margarita, but I prefer the higher end, more intense orange flavor of Cointreau. Fresh lime is a must (please don’t use the bottled stuff) and to keep the drink lightly sweet, just a quick squeeze of agave syrup— paying respect to the plant that gave us tequila in the first place.

I know that some people have strong feelings about the salt rim, and I’m here to represent those who love it. But I don’t care for the commercial stuff that is “made” for margaritas, because it tends to have a slight chemical flavor and I truly hate when those gigantic chunks of salt fall into my drink. My preference is for a delicate rim of fine sea salt, which is easily adhered only to the outside of the rim after a quick swipe of fresh lime.

Finally, the ice! If you don’t already know that you can purchase a large bag of perfect pellet ice from Sonic, the drive-in fast food joint— well, now you do! This is a far cry from the crushed ice your refrigerator door will give you. Each pellet is a crystal clear chunk of flaky ice, and a scoop of this ice keeps a cocktail cold much longer than you might expect. If you’re only making a couple of drinks, a large cup of Sonic ice will probably cover it; I’ve been buying the 10-pound bags for just $3.50 and have found that it will keep in the freezer (double-bagged) for a few weeks. 

So there you have it— a tropical twist for National Margarita Day! Shake it up with plenty of ice, pour it into the icy glass, add more ice to top off the glass, garnish and enjoy. For those on a calorie budget, this tasty cocktail checks in at 211 calories, made exactly as written.

Pineapple Coconut Margarita

• Servings: 1 cocktail
• Prep Time: 5 minutes
• Difficulty: Average
• Print

Here's a fun tropical twist on a classic margarita! Use the best ingredients you can find for a memorable cocktail at home.

Ingredients

• 1 1/2 oz. 1800 Coconut tequila
• 1 1/2 oz. fresh pineapple juice
• 1/2 oz. Cointreau
• 1/2 oz. freshly squeezed lime juice
• 1/2 oz. agave or simple syrup
• Sea salt to rim the glass and a lime slice to garnish

Note: To salt the rim of the glass, swipe a fresh lime slice around the outer edge of the glass, and then roll it on salt poured out onto a plate or paper towel. Do this in advance, if possible, so that the salt has time to set as the lime juice dries.

Directions

1. Combine tequila, pineapple juice, Cointreau, lime juice and agave in a cocktail shaker. Add plenty of ice and shake for about 20 seconds.
2. Strain into a prepared cocktail glass. Top off with additional ice, if necessary, and garnish with a lime.