My friends and family have often encouraged me to ‘come out’ as a cocktail mixologist which is flattering, but a bit of an exaggeration. I’m more of a thrifty, use what you have, home cocktail enthusiast. I like to create a new cocktail for each season, and if you don’t like tequila, you can stop reading now. Just about ALL of my cocktails are based on tequila (and are frankly almost all variations on a margarita). Back in February -  which seems like a very, very long time ago - we took a wonderful family trip to the island of Bonaire. We scuba dived, ate local, and enjoyed piña coladas at sunset.  To honor those wonderful memories,  I’ve created the Piñarita,  so get out your blender and let’s have a virtual beach party!

The Piñarita

Ingredients per generous serving (note, the ratio of Tequila to triple sec is three to one if you are multilying the recipe)

3/8c tequila (I like Espelon reposado) 

1/8c triple sec

1-1/2 tablespoons lemon juice (1/2 lemon) 

1/2 tsp coconut oil — I have this in the pantry for cooking. Unless you have an open can of coconut milk, this works just fine!

1 slice thin ginger, plus one for rimming the glass 

1/2 round fresh pineapple or equivalent frozen (Note: if you use frozen, reduce the ice to just a few cubes)

2/3c ice

Put it all in a blender on high and mix. 

By the way, I have one of those Nutribullet blenders which I quickly discovered makes a fantastic frozen cocktail. Once I figured that out, I would say the ratio of cocktails to nutritional drinks made in that blender are about, oh, 6 to 1…

Please drink responsibly — and enjoy!