I put tequila, triple sec, lime, pineapple juice and coconut water together in a Hawaiian Margarita that takes a playful spin on the classic Cocktail Margarita and sits proudly among my favorite Hawaiian Cocktails.

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I love a margarita that sneaks in a vacation, and this Hawaiian twist does just that. I couldn’t resist swapping in pineapple juice and a touch of coconut water to lift the usual lime bite, it feels bright and a little naughty.

It still reads like a classic Cocktail Margarita but it flirts with pineapple and island air, so people always ask what they’re tasting. As one of those Hawaiian Cocktails that sounds fancy but is totally chill, it’s perfect for a luau or when you want your living room to pretend it’s a beach bar.

Try it once and you’ll be curious again.

Ingredients

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Blanco tequila: bright agave flavor, adds warmth and spirited kick.
Pineapple juice: sweet, tropical, supplies vitamin C and fiber if fresh, tastes sugary.
Fresh lime juice: tart acidity, brightens drink, adds vitamin C and zesty bite.
Coconut water: light, slightly sweet, hydrates with electrolytes, low calories compared to soda.
Triple sec or Cointreau: orange sweetness, boosts aroma, adds sugar and citrus depth.
Agave or simple syrup: optional sweetener, balances lime, increases carbs and calories.
Coarse sea salt or toasted coconut rim: salty or nutty finish, shifts flavor.
Pineapple wedge or lime wheel garnish: makes it pretty, adds aroma, not much nutrition.

Ingredient Quantities

2 oz blanco tequila

1 oz triple sec or Cointreau

2 oz pineapple juice preferably fresh

1 oz fresh lime juice about 1 lime

1 oz coconut water

1/2 oz agave syrup or simple syrup optional

Ice cubes

Coarse sea salt or toasted shredded coconut for rim

Pineapple wedge or lime wheel for garnish

How to Make this

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1. Chill a rocks or coupe glass in the freezer for a few minutes so the drink stays cold longer, and if you want a flavored rim, toast shredded coconut in a dry skillet until golden or use coarse sea salt.

2. Rub a lime wedge around the glass rim, then press the rim into the coconut or salt on a small plate so it sticks, set the glass aside.

3. Fill a cocktail shaker about halfway with ice cubes, you want it nice and cold.

4. Add 2 oz blanco tequila, 1 oz triple sec or Cointreau, 2 oz fresh pineapple juice, 1 oz fresh lime juice, 1 oz coconut water, and 1/2 oz agave or simple syrup if you like it sweeter.

5. Cap the shaker and shake hard for 10 to 15 seconds until the outside of the shaker is frosty, that chills and dilutes it just right.

6. Fill your rimmed glass with fresh ice cubes so the drink doesnt get watered down too fast.

7. Strain the cocktail over the fresh ice, use a fine strainer if you have one to catch bits of pulp.

8. Garnish with a pineapple wedge or a lime wheel, you can skewer the pineapple on the rim for a luau vibe.

9. Taste and tweak: add a splash more coconut water if it feels too tart, or a little more agave if you want it sweeter.

10. Serve immediately, and if you want a frozen version blend all ingredients with a cup of ice until smooth, but for the classic keep it shaken and bright.

Equipment Needed

1. Cocktail shaker (Boston or cobbler style)
2. Jigger or measuring spoons
3. Citrus juicer or handheld reamer
4. Fine mesh strainer
5. Rocks glass or coupe plus a small plate for rimming
6. Sharp knife and cutting board
7. Dry skillet for toasting shredded coconut (optional)
8. Ice scoop or tongs and a blender if you want the frozen version

FAQ

Can I use reposado or añejo tequila instead of blanco? A: Yes, but expect a different vibe. Reposado or añejo adds oak and caramel notes so the drink gets richer and less bright. Use blanco for a fresh tropical punch, use aged if you want something more mellow.

Is canned or frozen pineapple juice OK if I dont have fresh? A: Canned or thawed frozen juice works in a pinch, just taste first and cut back on the syrup because canned is usually sweeter and less bright. If you can, strain fresh for the best flavor.

Do I have to use coconut water, can I use cream of coconut? A: Coconut water keeps it light and refreshing. Cream of coconut or coconut milk will make it creamy and very sweet, more like a tropical dessert. If you swap it, reduce other sweeteners and add more lime.

How do I rim the glass with toasted shredded coconut? A: Run a lime wedge around the rim then press into shredded coconut. To toast coconut, dry-toast in a skillet over medium heat until golden and fragrant, watch it close cause it burns fast. For a classic margarita rim use coarse sea salt instead.

My drink is too tart or too sweet, how do I fix it? A: Too tart: add a little agave or simple syrup, a splash at a time and taste. Too sweet: squeeze in extra lime, add a splash of tequila or some sparkling water to dilute.

Can I make this ahead or batch it for a party? A: Yes. Mix the juices and syrup ahead and keep chilled up to 24 hours, add tequila and ice when serving for best freshness. If you premix with tequila keep it cold and use within 8 to 12 hours for best flavor.

Hawaiian Margarita Cocktail Recipe Substitutions and Variations

Blanco tequila: swap with reposado for a mellower, slightly oaky flavor, or try mezcal if you want a smoky punch; use the same ounce amount.
Triple sec or Cointreau: substitute Grand Marnier or orange curaçao for deeper, richer orange notes, same quantity works fine.
Pineapple juice: use canned pineapple juice if fresh isn’t available, or try mango or passion fruit juice for a different tropical vibe.
Coconut water: replace with 1/2 oz coconut cream or light coconut milk if you want it creamier, or skip it and add a touch more lime and simple syrup for a drier drink.

Pro Tips

– Use super cold stuff, not just the glass. Freeze pineapple chunks a bit and keep the tequila in the fridge so the drink stays bright without getting watered down fast.
– Toasted coconut adds a huge aroma, so toast until golden and let it cool before rimming. If youre after contrast, swap half the coconut for coarse salt or chili salt, it makes the sweet notes pop.
– Taste as you go, start with less agave than you think youll need. Add tiny splashes, because once its sweet, you cant take it back. If it feels flat, a few drops of lime zest oil or a quick squeeze of extra lime wakes it right up.
– Double strain if you want a silky sip, otherwise leave a little pulp for texture. And for a smoky twist try charring the pineapple wedge on a gas flame before garnishing, it gives a nice campfire vibe.

Hawaiian Margarita Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler style)
2. Jigger or measuring spoons
3. Citrus juicer or handheld reamer
4. Fine mesh strainer
5. Rocks glass or coupe plus a small plate for rimming
6. Sharp knife and cutting board
7. Dry skillet for toasting shredded coconut (optional)
8. Ice scoop or tongs and a blender if you want the frozen version

Ingredients

2 oz blanco tequila
1 oz triple sec or Cointreau
2 oz pineapple juice preferably fresh
1 oz fresh lime juice about 1 lime
1 oz coconut water
1/2 oz agave syrup or simple syrup optional
Ice cubes
Coarse sea salt or toasted shredded coconut for rim
Pineapple wedge or lime wheel for garnish

Directions

Chill a rocks or coupe glass in the freezer for a few minutes so the drink stays cold longer, and if you want a flavored rim, toast shredded coconut in a dry skillet until golden or use coarse sea salt.
Rub a lime wedge around the glass rim, then press the rim into the coconut or salt on a small plate so it sticks, set the glass aside.
Fill a cocktail shaker about halfway with ice cubes, you want it nice and cold.
Add 2 oz blanco tequila, 1 oz triple sec or Cointreau, 2 oz fresh pineapple juice, 1 oz fresh lime juice, 1 oz coconut water, and 1/2 oz agave or simple syrup if you like it sweeter.
Cap the shaker and shake hard for 10 to 15 seconds until the outside of the shaker is frosty, that chills and dilutes it just right.
Fill your rimmed glass with fresh ice cubes so the drink doesnt get watered down too fast.
Strain the cocktail over the fresh ice, use a fine strainer if you have one to catch bits of pulp.
Garnish with a pineapple wedge or a lime wheel, you can skewer the pineapple on the rim for a luau vibe.
Taste and tweak: add a splash more coconut water if it feels too tart, or a little more agave if you want it sweeter.
Serve immediately, and if you want a frozen version blend all ingredients with a cup of ice until smooth, but for the classic keep it shaken and bright.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.