The Sweetest Occasion’s Raspberry Swirl Pineapple Mango Margarita

Manageability – Too much cooking, not enough drinking.

You know, when you’re making a drink and trying to relax on taco night, you just don’t want to be sweating over the stove for an hour for your marg. The most you should have to do is blend. I don’t want to make simple syrup, and I don’t want to reduce my own raspberry sauce, I just want to get tipsy.

That’s why The Sweetest Occasion’s Raspberry Swirl Pineapple Mango Margarita is really a great cocktail recipe, in theory. It’s fresh, light, fruity, and the tequila is hidden well under a balanced blend of all those natural flavors. It shows well, and it’s really very refreshing.

But c’mon, momma! Pressing it through a sieve, then whisking raspberry sauce over medium-high heat while skimming the foam off the top with a spoon? Just give me a shot and let’s call it a night, or send this recipe to your friend with the message “let’s make cocktails at your place!” then show up an hour late.

Ingredients

For the Margaritas

• 2 cups frozen mango chunks
• 2 cups frozen pineapple chunks
• 2/3 cup clementine juice
• 1/3 cup simple syrup
• 8 oz silver tequila, because tequila is life
• 2 cups ice
• 2 tablespoons raspberry sauce

For the Raspberry Sauce

• 3 cups fresh raspberries
• 1/2 cup sugar
• Juice of 1/2 lemon, but only the good half

Instructions

For the Margarita

1. Add mango, pineapple, celementime juice, simple syrup and tequila to a blender. Blend on high until smooth.
2. Add ice a handful at a time, and blend on high until smooth and frothy.
3. Using a spoon, swirl most of the raspberry sauce around the inside of a margarita glass.
4. Pour margarita mixture into the glass, top with the remaining raspberry sauce.

For the Raspberry Sauce

1. Start with cleaned, dry raspberries. Add them to the bowl of a food processor and blend until smooth.
2. Strain raspberry puree through a sieve into a medium saucepan to remove the seeds.
3. Whisk in sugar and lemon juice, then bring to a low boil over medium-high heat.
4. Reduce to medium heat, skimming the foam from the top for five minutes.
5. Reduce to low heat and reduce down to about half, approximately 10 minutes.
6. Pour into a small heat-safe jar and allow to cool before using.
7. If you’re using a jar that isn’t heat-safe, you’s a dummy.