Pineapple Cilantro Margarita Recipe

Rim the glass

Rub the lime wedge around the rim of a rocks or coupe glass. Spread the kosher salt or Tajín on a small plate and dip the wet rim into it to coat. Set the glass aside.

Add the cilantro leaves to a cocktail shaker. Gently muddle the leaves 6–8 times to release their aroma and oils—do not over-muddle or the drink will become bitter.

Pour in Maestro Dobel Diamante tequila, fresh pineapple juice, fresh lime juice, Cointreau, and simple syrup into the shaker.

Fill the shaker with the cubed ice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double-strain the mixture through a fine-mesh strainer into the prepared glass over fresh serving ice (about 1 cup). Double-straining removes cilantro bits and any pulp for a smooth drink.

Garnish with a small pineapple wedge on the rim or a sprig of cilantro. Optionally express a lime peel over the drink for extra aroma.

Serve immediately. Estimated alcohol-forward cocktail — sip responsibly.