GRILLED PINEAPPLE TEQUILA PUNCH
- 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
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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