Tipsy Tropical Agua Fresca
Fruity and refreshing, this cocktail is ready to party. Whip up a big batch so you can kick back and relax while your guests help themselves to a taste of the tropics.
- 1 large ripe pineapple
- 3-4 large navel oranges
- 4 medium limes
- 1 cup sugar
- 1 cup blanco (or silver) tequila
- 1/2 cup coconut rum
- fresh pineapple and orange slices, as garnish
- YIELD: 1 gallon
- citrus reamer or press for juicing oranges and limes
- blender (for pureeing pineapple)
- fine mesh wire strainer
- 1 gallon container
- cocktail picks and umbrellas (for garnish)
Cut off pineapple’s rind and discard, then core and cut fruit into chunks. Note: If you have a high-power blender, you can leave the chunks larger and cut pretty close to the core for maximum pineapple flesh. Place pineapple chunks into blender with 2 cups of water. Blend on medium till pureed. Add another cup of water and blend again to further separate the juice from the pulp.
Place a fine-mesh wire strainer over a gallon-size container. Working in small batches, pour pureed pineapple over strainer, leaving the pulp behind in the strainer. Use a large spoon to press down on the pulp to squeeze out as much pineapple juice as possible, then discard the pulp. Add 2 more cups of water to the strained pineapple juice and, if desired, blend, then strain, again to further separate the pulp from the juice.
Make Simple Syrup + Combine Ingredients
In either a pot on the stove or in a microwave-safe container, combine 1 cup sugar with 2 cups of water and bring to a boil (Image 1). Stir till the sugar completely dissolves, then remove from heat. Using either a reamer or press, juice 3-4 large navel oranges and 4 limes to make approximately 3 cups of fresh juice. Add fresh-squeezed juice to dissolved sugar (Image 2) and stir to combine. This should make a total of about 5 cups. Add the citrus simple syrup to the pineapple juice in the gallon container and stir. For a mocktail, just add ice and serve as-is or …
Make It Tipsy
Add 1 cup blanco tequila and 1/2 cup coconut rum which equals roughly 1 shot of alcohol per 2-cup serving. Stir to combine all the ingredients and store in the fridge to keep your cocktail chilled.
Garnish and Serve
Serve in a tall glass, with or without ice. For a fun garnish, place an orange slice on the glass's rim, them add a pineapple slice, secured with a a cocktail pick (Image 1). Top with a paper umbrella for a colorful finishing touch (Image 2).
Toast to Special Occasions
Deliciously refreshing either with or without alcohol (altho, we think it's pretty great with alcohol), this fruity sip is perfect as a signature cocktail for summer weddings or backyard get-togethers.