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Pineapple Tequila Sunrise Shandy

Pineapple Tequila Sunrise Shandy

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Keyword pineapple cocktail, shandy, tequila sunrise
Prep Time 5 mins
Servings 6 (depending on glasses)
Calories 148
Author Laurie McNamara


  • 1 cup chilled pineapple juice
  • cups tequila blanco chilled if possible
  • 1/2 cup chilled simple syrup see notes
  • Mexican beer we like Sol
  • grenadine
  • pineapple slices for garnish
  • maraschino cherries for garnish


  • In a pitcher, measure and add the chilled pineapple juice, tequila and simple syrup. Stir to combine.
  • Fill glasses to the top with ice. Fill 3/4 of the way full with the pineapple mixture. Top off with beer leaving 1/2 and inch at the top of the glass.
  • Slowly pour 1 to 2 teaspoons (per glass) grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom of the drink.
  • Garnish with pineapple slices and cherries.



Add 1 cup both granulated sugar and water to a small saucepan. Bring to a low boil and stir until the sugar has dissolved. Remove and let cool completely before making this drink. Best if made in advance and refrigerated.


Serving: 1g | Calories: 148kcal | Carbohydrates: 25g | Protein: 1g | Sodium: 5mg | Sugar: 20g