The pineapple-cucumber base can be made up to 6 hours ahead. Add seltzer just before serving.
- Total Time:
- Servings: 8
Photography: Christopher Testani
Source: Martha Stewart Living, July/August 2016
- 4 sliced mini cucumbers, plus cucumber ribbons made with a peeler, for garnish
- 1 cup packed mint leaves
- 2 cups pineapple juice
- Pisco (optional)
Muddle mini cucumbers, mint leaves, and 1 cup pineapple juice. Stir in 1 more cup pineapple juice; refrigerate until cold. Pour halfway up ice-filled glasses; top with seltzer. Garnish with cucumber ribbons.
To spike it: Add 1 ounce pisco per serving, before the seltzer.