Make this pineapple margarita, then check out our classic margarita, blueberry margarita and more fruity cocktail recipes.

Alice Lascelles says: "Tropical tang meets Japanese fire in this margarita twist by Sydney’s Cantina OK! Bar. It’s best with freshly juiced pineapple but if you can’t get hold of the fresh stuff, use a dash of packaged juice plus some muddled cubes of fresh pineapple. Shichimi adds a spicy kick and a pop of vibrant colour."

Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.


  • shichimi togarashi
  • salt
  • 20ml lime juice
  • 45ml tequila
  • 20ml pineapple juice (freshly juiced, if possible)
  • 20ml agave syrup


  • STEP 1

    Sprinkle the shichimi togarashi and salt onto a plate. Rub a slice of lime around the rim of a coupe glass, then dip into the spicy salt. Add the rest of the ingredients to a cocktail shaker full of ice. Shake well then strain into the prepared glass.

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