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Pineapple-Cucumber Spritz

The pineapple-cucumber base can be made up to 6 hours ahead. Add seltzer just before serving.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christopher Testani

Source: Martha Stewart Living, July/August 2016

Ingredients

  • 4 sliced mini cucumbers, plus cucumber ribbons made with a peeler, for garnish
  • 1 cup packed mint leaves
  • 2 cups pineapple juice
  • Ice
  • Seltzer
  • Pisco (optional)

Directions

  1. 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.

  2. To spike it: Add 1 ounce pisco per serving, before the seltzer.

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