by Karl Petzke
from Tequila: Myth, Magic & Spirited Recipes
(Chronicle, 2009)
Makes 4 servings
This cocktail has a smoothie-like texture and the flowery, tropical taste of pineapple. The recipe calls for a whole pineapple, so you may want to invite a few friends over to partake of this refreshingly sweet drink.—Karl Petzke
convert Ingredients
1 ripe pineapple
2 cups water
3/4 cup superfine sugar
1 lime wedge
Coarse decorating sugar
4 ounces blanco tequila
Ice cubes
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Method
1. Peel, core, and dice the pineapple. Combine half of the pineapple with 1 cup of the water and half of the superfine sugar in a blender and puree until smooth. Repeat with the remaining pineapple, water, and superfine sugar. Pour into a large pitcher and refrigerate for 1 hour to chill.
2. Run the lime wedge around the rims of 4 cocktail glasses and dip the rims in the coarse sugar. For each drink, combine 3 ounces pineapple mixture with 1 ounce tequila and a few ice cubes in a cocktail shaker. Shake well, strain into a sugar-rimmed glass, and serve.
Recipe © 2009 Karl Petzke. All rights reserved.
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[Jeremy Schweitzer] This is a fast and refreshing drink that works well with a variety of cuisines—Mexican, Thai, etc. I was wary of the amount of sugar, so I did two half batches, one with the full amount of sugar and one with half the sugar. I ended up increasing the sugar back up to the recipe amount for both batches. The sweetness helped keep the drink in balance. The time in the refrigerator is really important. I liked that the drink didn’t take many ingredients and I could easily hand over drink-making duties to a friend while I finished making dinner.