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Pineapple Express

Pineapple Express


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4.5

2 ratings

May 19, 2017

By

This drink is on fire (not literally)

This tropical fruit cocktail is refreshing and filled with tart flavors… along with a spicy twist. Thai chilis and a spiced salt rim give this drink a fiery kick.

This recipe is courtesy of Komodo, Miami.

1

Servings

Ingredients

  • 2 Ounces Casamigos Tequila
  • 1 Ounce Thai Chili agave
  • 1 Ounce fresh lime juice
  • 2 Ounces pineapple juice
  • Mezcal Mist
  • Pineapple, for garnish

Directions

Rim glass with spiced salt.

Add all ingredients.

Garnish with pineapple wheel.

Tags


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.) We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express. There is one new and unusual ingredient here: Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur. If you don’t have kummel and can’t get it, I’ll let you in on a little secret: tequila and pineapple are amazing together. Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass. Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)


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