Skip to main content
Epicurious
Bon Appétit

Strawberry-Pineapple Hotness

By Dawn PerryPhotography by Matt Duckor
Image may contain Drink Juice Beverage and Orange Juice
Matt Duckor

A perfect use for that leftover can of chipotles in adobo hiding in the fridge.

Recipe information

  • Yield

    Makes 1 Servings

Ingredients

2 strawberries, hulled, halved
2 teaspoons sugar
2 ounces vodka
2 ounces pineapple juice
½ teaspoon adobo sauce from canned chipotle chiles in adobo sauce
Pineapple slice (for serving)

Preparation

  1. Muddle strawberries and sugar in a cocktail shaker. Add vodka, pineapple juice, and adobo sauce; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with pineapple slice.

TagsCocktailAlcoholBeveragesVodkaPineappleFruitStrawberryBerryQuickEasyBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.