This Pineapple Kalamansi Margarita is inspired by Filipino Flavors with a hint of rum. It truly gives a punch just in time for Cinco De Mayo.
To Make the Tanduay Pineapple Kalamansi Ice Cubes, place 1 cup of pineapple juice in a glass and add in 2 tablespoons of Kalamansi juice and a shot of Tanduay Rum. Pour in ice tray and freeze overnight.
Place all the Pineapple Kalamansi Margarita ingredients in a jug and mix. Adjust the alcohol to taste. Add more tequila if needed.
To serve rim a cold 8oz glass with a wedge of lemon and then dipped it in some orange salt then place some of the Pineapple Kalamansi with Tanduay ice cubes in a cocktail shaker and pour in some of the Pineapple Kalamansi Margarita pre-mix in and shake it for a few seconds to cool the cocktail. Pour in your glass and garnish with some flowers and a pineapple leaf.