September 3, 2010
No time to waste on paragraphs. Here’s a list of reasons you should make this:
1) Tequila drinks are delicious.
2) This tequila drink is delicious even when you use relatively cheap tequila (like I did).
3) It’s amazingly simple to make.
4) You can easily make it for a crowd.
5) If you prep it today, it will be ready to drink on Monday.
Convinced? Okay then. Labor Day weekend–go!
adapted from Bon Appetit
The original recipe calls for the use of watermelon, which I don’t find I enjoy in cocktail form, so I substituted pineapple. I also used crystallized ginger instead of regular, because that’s what I had on hand, but I will repeat that choice when I make this in the future. Without the added sugar, I think the straight tequila would be a bit much.
1 small to medium bottle tequila (approximately 4-4 ½ cups)
half a ripe pineapple
3 peaches or other stone fruit
¼ cup crystallized ginger
optional: homemade grenadine
Peel & dice the pineapple, then place it into the bottom of a pitcher fitted with a lid. Squeeze any juice from the pineapple rind into the pitcher as well. Peel & dice the mangoes, discarding the pit. Add to the pitcher.
No need to peel the stone fruit; just slice & toss it in. Chop the crystallized ginger roughly, then add it to the pitcher as well. Squeeze in the lime juice, then pour in the tequila. Use the back of a large spoon or potato masher (it works!) to press down on the fruit, extracting all juices.
Store in the refrigerator for 3-5 days. When ready to serve, strain the tequila and discard the fruit (or serve it to the brave). Pour over crushed ice, drizzle with grenadine (if using), & serve with lime.