Food & Cooking Recipes Drink Recipes Cocktail Recipes Pineapple-Cucumber Spritz Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 10 mins Total Time: 40 mins Servings: 8 The pineapple-cucumber base can be made up to 6 hours ahead. Add seltzer just before serving. 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 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. Rate it Print