(slightly adapted from Confessions of a Foodie Bride)
1 1/2 cup sugar
3 cups water
1 cup fresh squeezed lime juice (~8-12 limes)
9 oz tequila
8 oz orange liqueur (I used Grand Marnier)
12 oz pineapple juice
Salt or sugar, for rim (optional)
Lime wedges, for serving (optional)
Heat water and sugar in a small saucepan until completely dissolved and the water is clear. Let cool. You can keep the additional syrup in the refrigerator for a few weeks.
Add the tequila, orange liqueur, pineapple juice, lime juice, and 8 ounces of the syrup to the pitcher.
To serve– add 6 ounces to a cocktail shaker loaded with ice. Shake until chilled. Serve in salt- or sugar-rimmed glasses.