As promised in the post for the cucumber gin martini, here is another cucumber cocktail recipe. I told you there were going to be a few coming up. Instead of gin, this one has tequila. It also has a few other ingredients to create this pineapple cucumber cocktail.
Before I give you the recipe, I’ll tell you a little story about how this pineapple cucumber cocktail recipe came to be…
Once upon a time, my husband and I had a babysitter and were able to go out on a date night. While out enjoying our two hours of kid-free time, we went to a local Italian-style restaurant.
In an effort to maximize our time out, we ordered drinks, an appetizer, entrees and dessert. And we enjoyed it all with both hands and no trips to the restrooms. It was quite fabulous.
Anyway, back to the drinks. I ordered this pineapple cucumber cocktail. I don’t remember what they called it and I don’t see it on their menu anymore. I did however, write down the ingredients in the drink. I knew I wanted to recreate it at home because who knows when I’ll get another chance at dinner out sans kids. And there’s no way I’m taking the kids to this particular restaurant.
A few months passed before I actually made the drink at home. I have no idea if it tastes the same as the version at the restaurant. The only thing I do know is I used the ingredients I had saved in my notes and it tastes really good.
It has a nice balance of flavors with the fresh cucumber, basil and pineapple juice. And it used up some of the cucumber I have growing in the garden. Win-win in my book.
I hope you enjoy it as much as I did! Psst… if you want a vodka cocktail recipe with pineapple and basil check out the pineapple basil cocktail.
- 3 to 4 slices of cucumber
- 5 basil leaves
- ½ fresh squeezed lime
- 1 barspoon agave nectar
- 1½ ounces silver tequila
- 1 ounce pineapple juice
- ½ ounce Grand Marnier
- In a cocktail shaker, muddle the cucumber slices and fresh basil with the lime juice.
- Add the agave nectar, tequila, pineapple juice and Grand Marnier with ice.
- Shake and strain into a chilled cocktail glass.
- Garnish with a sprig of basil.
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