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Cocktail of the Week





  • 2 1/2 cups (20 ounces) blanco tequila
  • 1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur)
  • 12 ounces pineapple juice
  • 1/2 cup fresh lime juice
  • 1 fresh pineapple, peeled and cored
  • Mint sprigs, lime wheels, and jalapeņo slices, for garnish
  • Topo Chico, for serving

Grilled pineapple tequila punchDirections:

Step 1 - Soak 8 to 10 wooden or bamboo skewers in water 30 minutes. Prepare a charcoal grill for one-zone cooking, and build a medium fire (or heat a gas grill to medium-high). Carefully wipe preheated grates with a lightly oiled paper towel. Using grill brush, scrape grill grates clean, and carefully wipe with a lightly oiled cloth again.

Step 2 - Cut pineapple lengthwise into spears (about 1 1/2 inches wide). Thread pineapple on skewers. Grill pineapple over medium until charred on both sides. Set aside.

Step 3 - Combine tequila, Ancho Reyes Verde, pineapple juice, and lime juice in a large pitcher; refrigerate until ready to serve.

Step 4 - Before serving, add ice to pitcher, and place one skewer inside each of 8 to 10 tall glasses filled with ice. Fill each glass 3/4 full with punch, top glasses evenly with Topo Chico, and garnish with mint sprigs, lime wheels, and jalapeņo slices, as desired.

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