Description
Frozen pineapple sorbet in a fizzy cocktail.
Ingredients
Scale
For the Dole Whip sorbet:
- 2 oz blanco tequila
- 1 oz lime juice
- 1 oz honey syrup (equal parts honey and water, blended)
- 2 oz pineapple juice
- 1 oz Coco Lopez cream of coconut
- 1 1/2 – 2 cups frozen pineapple chunks
- 1 tsp Aleppo pepper
- Pinch of salt
For the cocktail:
- 1 oz blanco tequila
- .25 oz honey syrup (equal parts honey and water, blended)
- .25 oz lime juice
- Grapefruit or pineapple soda
Instructions
For the Dole Whip sorbet:
- Combine all ingredients in a blender on high.
- When smooth, decant into a sealable container and store in the freezer until cocktail time.
- Remove 20 minutes before cocktail to soften.
For the cocktail:
- In a hurricane glass, add tequila, honey syrup, and lime.
- Fill glass about halfway with grapefruit or pineapple soda.
- Top with Dole Whip sorbet. Garnish with a lime wheel and sprinkle Aleppo pepper on top. Serve with a fun straw and enjoy!