Spicy Pineapple Sangria Margarita

Enjoy this refreshing beverage as a party-of-one or as the star of your next gathering. Experience a striking explosion of citrus and tropical pineapple on your first sip. Let the gentle heat of chilies and cooling herbs entice you to drink the last drop.

-Saucy Mama


1 (750 ml) bottle of local white wine

1 ½ cup (354.88ml) anejo tequila

1 cup (236.58ml) orange juice

1 cup pineapple juice

½ cup (118.29ml) lime juice

7.5 ounces (212.62g) - ¼ of a whole Pineapple

1 Grapefruit

1 Lemon

1 lime

1 tablespoon + 1 teaspoon (11.5g) Lemon thyme

2 ¾ teaspoon (8g) Cilantro

½ cup simple syrup (Use to taste for sweetness and spice by adding 1 teaspoon of dried chilies when making syrup)

Himalayan salt



Cutting board

Large pitcher

Measuring cups

Butcher’s twine or string


Use regular thyme instead of lemon thyme.

Add a splash of ginger beer to your glass after adding the salt, stir and sip.

Medicate It

Use an infused simple syrup or an alcohol tincture (up to 1 cup) in the recipe mixture, or infused salt for the garnish.

How To

Thinly slice the pineapple, grapefruit, lemon, and lime.

Tie the cilantro and lemon thyme with twine or string like a bouquet.

In a large pitcher, mix the wine, tequila, orange, pineapple, lime juice, and simple syrup. Add fruit and herb bouquet. Refrigerate and let steep for 2 hours – overnight. Remove the herb bouquet and citrus fruits.

Serve on the rocks with a pinch of salt added and stirred in, as a cordial when more simple syrup is added for extra sweetness, or as a traditional margarita and rim your glass with Himalayan salt.

Garnish with a sprig of cilantro, lemon thyme and a citrus slice. Enjoy!