frozen coconut pineapple margarita
El Diablo Cocktail
  • 1 (10-ounce) can pina colada frozen concentrate mixer, thawed
  • 10 ounces Bribon Tequila Blanco
  • 5 ounces pineapple juice (fill the pina colada mixer can half-full for measuring)
  • Juice from ½ lime
  • 7 cups ice
  • Kosher salt for rimming glass (optional)
  • Lime and pineapple wedges for garnish (optional)

Rub edges of margarita glasses with a lime wedge and dip in kosher salt to coat rims. Place pina colada concentrate, tequila, pineapple juice, lime juice and ice in a blender and blend until smooth. Split into double batches to accommodate the size of your blender pitcher if necessary. Pour into glasses.