PINEAPPLE MARGARITA FROZEN

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Glass

Coupette

DRINK MAKING METHOD

Blend ingredients with crushed ice until slush consistency.

COCKTAIL INGREDIENTS

37.5ml Olmeca Tequila

18.75ml Butlers Triple Sec

12.5ml Fresh lemon/lime juice

25ml Pineapple syrup from tin

3 Whole pineapple rings from tin

Garnish

Grate lemon zest over top of cocktail

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