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Pineapple Kalamansi Margarita
Print Recipe
5 from 1 vote

Pineapple Calamansi Margarita

This Pineapple Calamansi Margarita is inspired by Filipino Flavors with a hint of rum. It truly gives a punch just in time for any party.
Prep Time5 minutes
Cook Time0 minutes
Freeze Time4 hours
Total Time10 minutes
Course: Drinks
Cuisine: Filipino, Mexican
Servings: 3 8 oz Glasses

Ingredients

Pineapple Kalamansi Rum Ice Cubes

  • 1 Cup Pineapple Juice
  • 2 Tablespoons Calamansi Juice
  • 50 ML Rum Tanduay or Kasama Rum are good options

Pineapple Kalamansi Margarita Pre-Mix

  • 1 ½ Cup Pineapple Juice
  • ½ Cup Coconut Water
  • 3 Tablespoons Calamansi Juice
  • 50 ML Tequila
  • 30 ML Orange Liqueur

Garnishes

  • Salt with Orange Zest
  • Tropical Flowers
  • Pineapple Leaves

Instructions

  • Make Ice Cubes. To Make the Tanduay Pineapple Calamansi Ice Cubes, place 1 cup of pineapple juice in a glass and add in 2 tablespoons of calamansi juice and a shot of Tanduay Rum. Pour in ice tray and freeze for 4 hours or overnight.
  • Make Pre-mix. Pineapple Calamansi Margarita Pre-Mix. Place all the Pineapple Calamansi Margarita ingredients in a jug and mix.  Adjust the alcohol to taste.  Add more tequila if needed.  
  • Mix Cocktail. Rim a cold 8oz glass with a wedge of lemon and then dip it in some orange salt.
    Place some of the Pineapple Calamansi ice cubes in a cocktail shaker and pour in 6oz of the Pineapple Calamansi Margarita pre-mix in and shake it for a few seconds to cool the cocktail.
    Pour in your salt rimmed glass and garnish with some flowers and a pineapple leaf.