Pineapple Paradise Recipe
reposado tequila, pineapple, benedictine, montenegro, acid adjusted pineapple juice
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Combine
Add 2 oz reposado tequila, 2 oz acid-adjusted pineapple juice, 0.5 oz Bénédictine, 0.5 oz Amaro Montenegro, and 0.5 oz fresh lime juice to a cocktail shaker. If you prefer a slightly sweeter drink, add 0.25 oz pineapple syrup.
- 2
Shake
Fill the shaker with ice and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled. This chills and slightly dilutes the mixture and helps integrate the denser Bénédictine.
- 3
Prepare glass
Place a large clear rocks glass or short coupe on the bar. Add one large clear ice cube (or a couple of large ice pieces) to the glass.
- 4
Strain
Double-strain the cocktail (using a Hawthorne strainer and a fine mesh strainer) over the large ice in the glass to remove small ice shards and any pulp for a clean presentation.
Garnish & Finish
- 5
Garnish
Garnish with a fresh pineapple wedge on the rim and a dehydrated pineapple wheel or pineapple leaf on top. If using a citrus peel, express the oils over the drink and optionally flame the peel briefly and drop it on top for an aromatic accent.
- 6
Serve
Serve immediately with a short stirrer or swizzle stick. Recommend serving one cocktail per guest.
