Pineapple Pico

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.

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  • Servings: Makes 1 Drink


  • 1 lime wedge and kosher salt
  • Ice
  • 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 this recipe

  1. Moisten the outer <a href="/articles/cocktail-basics-techniques#rimmingaglass">rim</a> 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.

Contributed By Photo © Tina Rupp Published March 2011

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