Cut a fresh pineapple chunk (about 1" cube) and place it in the bottom of a mixing glass or cocktail shaker. Using a muddler, firmly muddle the pineapple until broken down and juicy but not pulverized — about 6–8 presses — yielding roughly 1 oz of muddled pineapple and juice.

Add main ingredients

To the shaker with muddled pineapple, add 2 oz Jose Cuervo Tradicional Reposado, 1 oz Triple Sec, 1.5 oz coconut puree, and 0.75 oz fresh lime juice. If you prefer a sweeter drink, add 0.25 oz simple syrup.

Shake with ice

Fill the shaker with about 6 cubes of ice, cap, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled. This both chills and dilutes to balance the cocktail.

Double strain (optional)

Place a fine mesh strainer over your serving glass (rocks or coupe). Double-strain the cocktail into the glass to remove pineapple fibers and small ice shards, leaving a smooth consistency. If you like textured drinks, single strain is acceptable.

Garnish & Finish

Optional rim: If using a coconut or salt rim, moisten the glass lip with a lime wedge and dip into toasted coconut flakes or coarse salt before pouring.

Garnish: Thread a pineapple wedge or a small pineapple leaf onto the rim. Sprinkle a scant teaspoon of toasted coconut flakes on top of the drink for aroma and presentation. Serve immediately.