Grilled Pineapple–Tequila Punch

Grilled Pineapple–Tequila Punch
INGREDIENTS
  • 2 1/2 cups (20 ounces) blanco tequila
  • 1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur)
  • 12 ounces pineapple juice
  • 1/2 cup fresh lime juice (from 4 to 5 limes)
  • 1 fresh pineapple, peeled and cored
  • Mint sprigs, lime wheels, and jalapeño slices, for garnish
  • Topo Chico, for serving
HOW TO PREPARE
  • Soak 8 to 10 wooden or bamboo skewers in water 30 minutes. Prepare a charcoal grill for one-zone cooking, and build a medium fire (or heat a gas grill to medium-high). Carefully wipe preheated grates with a lightly oiled paper towel. Using grill brush, scrape grill grates clean, and carefully wipe with a lightly oiled cloth again.
  • Cut pineapple lengthwise into spears (about 1 1/2 inches wide). Thread pineapple on skewers. Grill pineapple over medium until charred on both sides. Set aside.
  • Combine tequila, Ancho Reyes Verde, pineapple juice, and lime juice in a large pitcher; refrigerate until ready to serve.
  • Before serving, add ice to pitcher, and place one skewer inside each of 8 to 10 tall glasses filled with ice. Fill each glass 3/4 full with punch, top glasses evenly with Topo Chico, and garnish with mint sprigs, lime wheels, and jalapeño slices, as desired.
Style of Glass to use
  • Rocks Glass
Garnishes
  • Mint, Pineapple, Jalapeno

Grilled Pineapple–Tequila Punch TIPS

Grill your pineapple until lightly charred for a smoky-sweet depth that transforms the punch. Always top with extra Topo Chico for sparkle and balance.

MADE WITH

SWOL Anejo Tequila Limited Release (750Ml)

750 ML

$89.99

$109.99

Sale

SWOL Anejo Tequila Limited Release is an extremely limited edition; a special release of just 10,000 bottles. Each hand-numbered bottle has a peel-off iron patch which is designed by Los Angeles-based artist Rise Work.

Combining ancient and modern techniques and a deep love and passion for Authentic Tequila, SWOL Tequila comes from Mexico. When two friends journeyed to Mexico...

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