This might look like your average tropical cocktail, but the hints of smoke and spice take it to the wild side. Our Test Kitchen called this blended drink well-balanced and perfect for summer cocktails, especially on those super hot days. Pair it with this cowboy caviar recipe, and your pool day is complete.
“This is such a fun spin on a colada-style cocktail,” said recipe cross-tester Amanda Stanfield. “The mezcal adds a nice bit of smokey savoriness that really helps cut through the sweetness of the Coco Lopez and pineapple!”
Ingredients
fresh pineapple wedges
chili-lime seasoning (such as Tajín)
2 1/2 cups frozen pineapple chunks
1/2 cup ice cubes
6 tablespoons pure pineapple juice
4 tablespoons mezcal (preferably Monte Alban)
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 teaspoon seeded and finely chopped fresh habanero chile
maraschino cherry for garnish
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