Pineapple-Tequila Cooler

Clinton Kelly
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Servings: 8
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easy
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0 to 15 min

A cool and tasty drink.


  • Ingredients
  • step-by-step directions
Ingredients
Pineapple-Tequila Cooler
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 small pineapple (top removed, skin removed, cut into 1-inch pieces)
  • 2 large cucumbers (chopped)
  • 1/2 teaspoon ginger (peeled, small dice)
  • 2 limes (juiced)
  • 1 (750ml) bottle blanco tequila
  • 8 cups ice
  • seltzer (to top)
  • cucumber (peeled into ribbons lengthwise, for garnish)
Directions
  • In a medium saucepan over medium-high heat, add sugar and water, and bring to a boil stirring until sugar dissolves. Remove from heat and set aside to cool.
  • In a blender of a food processor, add the pineapple, cucumber, and ginger. Puree until smooth, about 1-2 minutes, and strain through a mesh strainer into a pitcher, and discard the scraps. Add simple syrup, lime juice, and tequila mix to combine.
  • Fill each glass with 1 cup of ice, and pour pineapple mixture evenly among the glasses, and top with seltzer.
  • Take a cucumber and using a peeler, thinly peel the cucumber lengthwise to create ribbons. Take a toothpick and carefully weave the cucumber through the toothpick. Add cucumber garnish to each cocktail and serve.
  • Tip: Substitute the tequila for your favorite clear liquor like vodka, gin, or white rum!
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