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July 30, 2014 1 min read

I am very fortunate to have some pretty kick ass business buddies one of whom is a whiz with inventive cocktails (she’s also a major foodie), so we obviously get along. Alyson Thomas is the very talented artist behind Drywell Art (you’ve probably seen one or two of her well known pieces around). While perusing her blog, I came across this delightful sounding summery cocktail recipe. She was kind enough to let me re-post this fabulous recipe here. Get cocktailing people and be sure to check out the Drywell blog. Cheers!

Pineapple Pisco-jito
by the pitcher-full, makes 8 drinks

  • 2 cups Pisco (or rum, if you’re feeling traditional)
  • 1 cup mint leaves
  • 3/4 cup sugar
  • 1 lime, in quarters
  • 1/2 cup lime juice
  • 1 cup club soda
  • 4 pineapple spears

1. Using a wooden spoon or muddler in a bowl, crush the mint with the sugar and lime quarters until the sugar starts to dissolve.

2. Add half of pineapple and crush into mixture

3. Add 1 cup of the club soda and stir until the sugar dissolves completely.

4. Strain the mixture through a coarse sieve into a pitcher.

5. Stir in the lime juice and rum. ** You can chill the mixture now, and serve it later**

6. Fill glass with ice and add a mint sprig to each. A

7. Add chopped pineapple to glass.

8.  Pour the mixture over the ice, top each glass with club soda and serve.

Serves 8.


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