This tangy tropical Margarita variation brings the beach vibes to the party (or your sofa). With pops of pineapple and citrus, this fun summer cocktail is as close to an island escape as you can get in 2021!
Turmeric + pineapple + citrus
I first made this recipe back in 2018 when I was introduced to Kuma Turmeric Liqueur. I’m pretty sure they’re the only turmeric liqueur on the market, and if you have the opportunity to pick up a bottle, I highly recommend it.
Kuma is an earthy, bittersweet liqueur (that isn’t overly sweet) and it adds balance and depth to this pineapple-forward margarita. I also use it in my Blood Orange Turmeric Collins.
What makes it neon green?
The intense green color of this cocktail is thanks to the meeting of bright yellow-orange turmeric liqueur and blue curaçao.
I originally made this recipe as a frozen drink, which made for a paler, even more neon-looking green. It was aptly dubbed the “Radioactive Margarita.”
If you prefer a more natural drink, feel free to substitute any orange liqueur (orange curaçao or triple sec) for the blue curaçao. The color is just for fun, it’s the orange flavor that we need in the drink.
If you aren’t able to get a bottle of Kuma, you could substitute a homemade turmeric simple syrup. You may need to adjust the amount of syrup used to make the cocktail the right level of sweetness.
You can also substitute triple sec or another orange liqueur in place of the blue curacao. I recommend using fresh juices, although canned unsweetened pineapple juice works fine in this recipe.
Turmeric simple syrup
To make a turmeric simple syrup, combine 1 cup of sugar and 1 cup of water with a few pieces of turmeric root (I’d use about ¼ cup of chopped turmeric). Wash or peel the turmeric and chop it into small pieces.
Combine the water, sugar, and turmeric in a small saucepan and heat over medium heat, stirring frequently to help dissolve the sugar.
Bring the syrup to a boil, and then reduce the heat and allow the mixture to simmer for about 15 minutes, or until the liquid is bright yellow.
Remove the pan from the heat and allow the syrup to cool fully before straining out the solids. Store any leftover syrup in a covered container in the refrigerator for up to two weeks.
How to batch it for a group
This cocktail is fairly easy to batch because the measurements are simple and not hard to remember.
Shaken cocktails can sometimes be a little tricky to batch because the ingredients really need some aeration to taste their best.
While you can certainly just multiply the recipe below by your number of guests and pour the ingredients into a pitcher, I really recommend giving the ingredients a quick shake before serving for the best flavor.
To make a shaken batch for a group of four, combine 6 ounces of tequila, 4 ounces Kuma turmeric liqueur, 4 ounces of pineapple juice, 4 ounces of lime juice, and 2 ounces of blue curaçao in a large (32 oz or greater) mason jar with a handful of ice cubes.
Screw the lid onto the jar and shake vigorously for a few seconds. Pour the contents, including ice, into a pitcher and add more ice.
Ways to shake a larger format cocktail
Don’t have a large mason jar? You can also whiz all of the ingredients (minus ice) in a blender for a few seconds before pouring into a pitcher with ice.
Another way to “shake” the margaritas in bulk is to use an immersion blender. Just don’t add ice until you pour the liquid into a pitcher.
This aerated mix should be made as close to guest arrival time as possible. To serve, pour the margaritas into rocks glasses or large coupe glasses filled with ice. Garnish with pineapple leaves and edible flowers, if desired.
You might also enjoy these other margarita variations:
- Blackberry Hot Honey Margarita
- Coconut Orange Blossom Margarita
- Fresh Strawberry Margarita
- Tommy’s Margarita
Pineapple Turmeric Margarita
- 1 ½ oz tequila
- 1 oz Kuma Turmeric Liqueur
- 1 oz pineapple juice
- 1 oz lime juice
- ½ oz blue curacao
- Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.
- Shake until chilled, then strain into a rocks glass or large coupe glass filled with ice.
- Garnish with pineapple leaves and edible flowers, if desired.