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 mins
Cook Time0 minutes mins
Freeze Time4 hours hrs
Total Time10 minutes mins
Course: Drinks
Cuisine: Filipino, Mexican
Servings: 3 8 oz Glasses
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
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.