Slice Slice Baby Recipe

Make cucumber juice

Thinly peel (if desired) and roughly chop 1/2 of an English cucumber. Place cucumber pieces in a blender and pulse until smooth. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much juice as possible. Measure 0.75 oz for the recipe and reserve the rest for another use.

Prepare pineapple juice

If using fresh pineapple, core and chop a few chunks, then blitz in the blender and strain through a fine-mesh sieve to yield 2 oz. If using store-bought juice, measure 2 oz.

Build and shake

In a cocktail shaker, add the blanco tequila (2 oz), fresh pineapple juice (2 oz), fresh lime juice (0.75 oz), cucumber juice (0.75 oz), and simple syrup (0.5 oz). If using, add 0.25 oz green Chartreuse for an herbal lift. Fill the shaker with ice (about 8 cubes). Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty.

Strain

Double-strain the contents through a Hawthorne strainer and a fine-mesh sieve into a chilled rocks or coupe glass to remove ice shards and any cucumber/pineapple solids.

Top (optional)

If you prefer a lighter, fizzier drink, top with 1 oz club soda or sparkling water. Give the glass a gentle stir to integrate.

Rim the glass with a lime wheel and dip in flaky sea salt or Tajín if desired (optional).

Garnish the cocktail with a thin cucumber slice slid onto the rim and a pineapple wedge or lime wheel perched on the glass. Serve immediately with a short stirring stick or straw.