1 tablespoon fresh cilantro
1/2 small lime, juiced
1 small, round slice of serrano pepper (1/8th to 1/4th-inch thick)
1 1/2 ounces silver tequila
3 ounces quality pineapple juice
agave nectar (optional), to taste
In a cocktail shaker or glass, muddle the cilantro, lime juice and slice of serrano.
Fill the shaker with ice and pour in the tequila, pineapple juice and a light drizzle of agave nectar (optional). Shake well, and strain the mixture over ice in a cocktail glass.
Garnish minimally with a lime round, or get fancy with a slice of pineapple and sprig on cilantro on a cocktail pick.
Feel free to skip the serrano if you’re sensitive to spice.
I didn’t feel the need to add any agave nectar to my drink, but I’ll let your taste buds decide if you need it.
I tried muddling up fresh chunks of pineapple, but they didn’t yield enough juice to merit the effort or the wasted pulp. I much prefer R.W. Knudsen’s organic pineapple juice to the canned stuff.
If you feel lost in the tequila aisle, I like Milagro’s 100% agave tequila, which comes in a cool bottle. Milagro spoiled me by sending me a few bottles to try, but I only mention it here because it is damn good stuff!
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