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 Thai 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

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 (118.29ml) Saucier Willy’s Some Like It Hot Simple Syrup (Use to taste for sweetness and spice)

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 and 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!