The Best Blueberry Pineapple Margarita Recipe (Easy to Make)

If you’re looking for a fun, refreshing twist on a classic margarita, this blueberry pineapple margarita is about to become your new favorite drink! It’s sweet, tangy, and bursting with tropical flavor — and the best part? It’s incredibly easy to make in just 20 minutes.

Since moving to California, I’ve become obsessed with Mexican cuisine. Everywhere you go, there’s a food truck serving the most incredible tacos you’ve ever eaten for just $10. My phone’s photo album is basically a tribute to my taco addiction at this point.

What pairs better with tacos than a perfectly made margarita? Lately, I’ve been experimenting with different flavors, and this blueberry pineapple margarita blew me away. The mix of juicy blueberries, tart lime, and sweet pineapple creates a refreshing complex drink — and the Tajin-rimmed glass takes it over the top. Add a Chamoy-dried mango garnish, and you’ve got a cocktail that will feel like a mini vacation to Cancun or CDMX.

@arthotechbro blueberry pineapple margarita 🥃 full recipe going on roomsalad my website soon. what did everyone think of the white lotus premiere #bartending #cocktailrecipe #cocktails ♬ original sound – HUGEL

If you’re looking for a drink that is both super easy to make (this took me less than 20 minutes) AND impressively delicious, this blueberry pineapple margarita is your winner!

Blueberry Pineapple Margarita Ingredients:

1. A handful of blueberries (fresh or frozen both work)
2. Pineapple Juice (4.5 ounces, or 3 parts)
3. Triple Sec (0.75 oz, or 1/2 part)
4. Tequila (1.5 oz, or 1 part)
5. Agave Syrup
6. 1 Lime
7. Salt
8. Tajin
9. Chamoy Dried Mango (Optional, for garnish)

Supplies Needed:

1. Cocktail Shaker
2. Cocktail Jigger
3. Knife
4. Cutting Board
5. Lowball glass
6. Muddler (or some sort of wooden stick. I just used the back of my wooden cooking spoon)
7. Barbecue stick for garnish stick
8. Flat dish

Blueberry Pineapple Margarita Recipe:

1. Add a salt & Tajin rim to your glass first.

Take a wedge of lime and drag it around the rim of your glass like an edible adhesive.

Then pour out some salt onto a flat dish. Pro tip: pour it in a circle around the size of your glass so you can get it all onto your glass’s rim in one dip. If not enough goes onto the rim, lay the glass flat against the dish and move it in a circular motion to get more surface area contact.

Pro tip, do the salt and Tajin separately so you can put the unused salt and Tajin back in their respective containers with minimal mixing.

Repeat the same process above with the Tajin.

2. Make the chunky blueberry syrup.

Put a handle of blueberries into your cocktail shaker. Muddle them (basically, crush them) with a muddler or any other kitchen device that can do the job. Think a long stick with a flat surface at the end. I just used the back of my wooden kitchen spoon.

Add 0.75 ounces of freshly squeeze lime juice. Then add a small squirt of agave syrup to taste. NOTE: if you’re using a pineapple juice with a lot of added sugar already, you can go light on the syrup or skip it all together.

Mix well with a spoon, and then pour this chunky syrup into your glass. You can leave out the blueberry chunks, OR add them to your glass if you enjoy edible chunks in your cocktails (I added them to mine).

3. Add liquid cocktail ingredients to cocktail shaker with ice.

Fill 1/3 of your cocktail shaker with ice.

Then, add 1.5 ounces of tequila (this is usually the amount in the larger side of a standard cocktail jigger). Add 0.75 ounces of triple sec (this is usually the amount in the smaller side of a standard cocktail jigger).

Combine with 4.5 ounces of pineapple juice (3x large side of cocktail jigger).

Add a squeeze of 1 wedge of lime. You don’t need as much as a regular margarita because there is already lime in the blueberry syrup.

4. Shake!

Shake super hard until the metal or glass of your cocktail shaker is frosted with condensation (about 2 to 5 minutes). Then shake again for good measure.

5. Pour.

Pour the liquid part of your cocktail into your cocktail cup on top of the blueberry syrup. You should get a nice gradient effect from deep purple to a lighter purple up top, capped off with a nice white foam top. Make sure to shake the cocktail shaker to get out all the nice foam into your drink! If you shook well enough, there WILL be foam.

6. Add garnish.

Note, this part is optional and you can garnish with whatever you like. I added the CLASSIC margarita lime wedge garnish, plus a skewer with 3 blueberries and a slice of Chamoy flavored dried mango. You can add fresh pineapple slices, chamoy gummies or candies, or virtually anything else you’d like.

Garnish is all about the VISUALS and this combo was SO pretty and elegant, if I do say so myself.

There you have it. A blueberry pineapple margarita that is as easy to make as it is delicious and impressive. Try it at home (preferably with some tacos) and let us know how it goes! 🍹🌮

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