Photo by Ray Kachatorian
This pineapple and tequila cocktail from Helen Johannesen of Son of a Gun in Los Angeles is a beach party in a glass.
Recipe information
Yield
1 cocktail
Ingredients
2 ounces blanco tequila
1 ½ ounces pineapple juice (preferably freshly juiced and strained)
¾ ounce freshly squeezed lemon juice
¾ ounce simple syrup
2 dashes of orange bitters
1 dash of Angostura bitters (optional)
Pineapple slice, for garnish
Preparation
Combine the first six ingredients in a chilled cocktail shaker. Shake and strain over fresh ice into a glass. Garnish with the pineapple slice.
Excerpted from EAT. COOK. L.A.: Recipes from the City of Angels © 2019 by Aleksandra Crapanzano. Photography by Ray Kachatorian. Reproduced by permission of Ten Speed Press, a division of Penguin Random House, Inc.
Buy the full book from Amazon.
Recipe notes
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