Looking for a cocktail that’s fruity, tangy, and a little bit sassy?
Enter the Blueberry Pineapple Tequila Sour!
This vibrant concoction combines the tropical sweetness of pineapple, the juicy burst of blueberries, and the smoky kick of tequila, all tied together with a refreshing sour tang.
It’s like a tropical vacation in a glass—no passport required.
Why do I love this drink? It’s the perfect blend of sweet and tart, with just enough tequila to make you feel fancy without being overwhelming. Serve this beauty at summer barbecues, weekend brunches, or even a cozy Friday night when you want to channel some sunshine.
Let’s dive into how to make it!
In this post, you'll find...
Ingredients You’ll Need
Here’s your ingredient list to make one Blueberry Pineapple Tequila Sour:
- 2 oz tequila (preferably silver or blanco)
- 1 oz fresh lime juice (about one lime)
- 1 oz simple syrup (store-bought or homemade)
- 1 oz pineapple juice (fresh or high-quality bottled)
- 10 fresh blueberries (plus a few extra for garnish)
- 1 egg white (optional, for frothy texture)
- Ice (crushed or cubes, for shaking and serving)
- Blueberry or pineapple wedge for garnish
Ingredient Breakdown
Tequila: Go for a silver (blanco) tequila to let the fresh flavors shine. If you’re a fan of smoky notes, try mezcal for a fun twist.
Lime Juice: Freshly squeezed lime juice is a non-negotiable—it delivers the zingy tartness that balances the sweetness.
Simple Syrup: Equal parts sugar and water heated until dissolved. Want to get fancy? Try infusing your syrup with mint or basil for extra depth.
Pineapple Juice: Use fresh pineapple juice for that natural sweetness. If fresh isn’t an option, go for a high-quality, unsweetened bottled variety.
Blueberries: These little gems pack a sweet-tart punch and give the drink its gorgeous color. Fresh is best, but frozen works in a pinch.
Egg White: Optional but highly recommended for a silky, frothy finish. It doesn’t add flavor but makes the drink feel luxurious.
Ice: The unsung hero of every cocktail—use clean, fresh ice to avoid any funky freezer flavors.
How to Make a Blueberry Pineapple Tequila Sour
1. Muddle the Blueberries
In the bottom of a cocktail shaker, toss in 10 fresh blueberries. Use a muddler or the back of a spoon to smash them into a juicy pulp. This releases their vibrant color and flavor into the drink. Pro tip: Press gently to avoid breaking the seeds, which can add bitterness.
2. Add the Liquids
Pour in 2 oz of tequila, 1 oz of fresh lime juice, 1 oz of simple syrup, and 1 oz of pineapple juice. If you’re using egg white, add it now. The egg white will create a beautiful froth when shaken—a hallmark of a true sour cocktail.
3. Dry Shake (Without Ice)
If you’ve added egg white, start with a dry shake (shaking without ice). This helps the egg white froth up beautifully. Shake vigorously for about 10 seconds. Imagine you’re shaking off the stress of your day—it’s therapeutic.
4. Add Ice and Shake Again
Now, add a handful of ice to the shaker. Shake again, this time with ice, for 15-20 seconds. You’ll feel the shaker get frosty in your hands, which is a good sign that everything’s chilling nicely.
5. Strain and Serve
Double strain the mixture (using both a cocktail strainer and a fine mesh sieve) into a chilled rocks or coupe glass. The double strain ensures no blueberry pulp sneaks into your silky-smooth cocktail.
6. Garnish Like a Pro
Top your drink with a couple of fresh blueberries or a pineapple wedge. Want extra flair? Add a lime wheel or a tiny umbrella for tropical vibes.
Tips for the Perfect Cocktail
- Balance is Key: If you prefer your drinks sweeter, add a touch more simple syrup. For extra tartness, squeeze in more lime juice.
- Make It a Mocktail: Skip the tequila and add a splash of soda water for a refreshing non-alcoholic version.
- Batch It Up: Hosting a party? Multiply the ingredients by the number of guests, muddle the blueberries in a large pitcher, and serve in individual glasses.
- Egg White Alternative: Not a fan of raw egg? Aquafaba (the liquid from a can of chickpeas) is a vegan-friendly substitute that creates the same frothy effect.
Blueberry Pineapple Tequila Sour Recipe
Blueberry Pineapple Tequila Sour
Ingredients
- 2 oz tequila silver or blanco
- 1 oz fresh lime juice about 1 lime
- 1 oz simple syrup homemade or store-bought
- 1 oz pineapple juice fresh or high-quality bottled
- 10 fresh blueberries plus extra for garnish
- 1 egg white optional, for frothy texture
- Ice for shaking and serving
- Fresh blueberries pineapple wedge, or lime wheel (optional, for garnish)
Instructions
- In the bottom of a cocktail shaker, add 10 fresh blueberries.
- Muddle them gently to release their juice and vibrant color. Avoid pressing too hard to prevent bitterness from the seeds.
- Pour in 2 oz of tequila, 1 oz of fresh lime juice, 1 oz of simple syrup, and 1 oz of pineapple juice.
- If using an egg white, add it now for a frothy finish.
- Without adding ice, shake the mixture vigorously for 10 seconds to froth the egg white (if included).
- Add a handful of ice to the shaker and shake again for 15-20 seconds until the shaker feels icy cold.
- Double strain the cocktail into a chilled rocks or coupe glass using a cocktail strainer and a fine mesh sieve to catch any blueberry pulp.
- Garnish with a few fresh blueberries, a pineapple wedge, or a lime wheel for a tropical touch.
- Serve immediately and enjoy!
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Hi, I’m Tiana – founder of and author here at Where Tiana Travels. I’m a 20-something with a love for all things travel, photography, and food. I have been living abroad for the past 5 years and solo traveling the globe in my free time. I created this blog to share my travel stories and inspire other women to go out and see the world. Read more about me here!