Pineapple pico de gallo, a spicy fresh relish, adds flavor and texture to this tropical drink. (Kathy Casey serves the cocktail with an extra-fat straw.) Serve any leftover pico de gallo with grilled fish or shrimp, on top of ice cream or panna cotta or as a dip with chips.
Glassware Guide More Vodka Drinks
1 lime wedge and kosher salt
1 ounce pineapple vodka or plain vodka
1 ounce blanco tequila
1/2 ounce Cointreau or other triple sec
1 ounce fresh lime juice
3/4 ounce agave nectar
1 pineapple leaf, for garnish (optional)
2 tablespoons Pineapple Pico de Gallo, for garnish
How to Make It
Moisten the outer rim of a collins or highball glass with the lime wedge and coat lightly with salt. Add ice to the glass. Fill a cocktail shaker with ice, then add all of the remaining ingredients except the garnishes; shake well. Strain into the prepared glass and garnish with the pineapple leaf and Pineapple Pico de Gallo.
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