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Pineapple Rickey

Photo: Stephen Devries; Styling: Lindsey Ellis Beatty


Serves 8


  • 8 dwarf pineapples (about 3/4 pound each)
  • 1 cup gin or vodka
  • 1/2 cup lime juice (from 4 limes)
  • 1/2 cup light agave or simple syrup
  • Garnish: straws and swizzles

How to Make It

  1. Slice the tops off dwarf pineapples. Scoop the flesh out of the pineapples, and reserve. Freeze hollowed pineapple "cups" at least 4 hours or until ready to use. Blend reserved pineapple flesh until smooth. Strain through a fine mesh strainer to yield 2 cups pineapple juice. Combine strained pineapple juice, gin or vodka, lime juice, and agave or simple syrup in a pitcher; stir. Divide mixture among frozen pineapple cups. Garnish each with a straw and a swizzle.