This recipe appears in:Cocktail Overhaul: Surfer on Acid
The Surfer on Acid is most often consumed in shot form. This upgraded variation is a long drink, made extra-refreshing with coconut water. Use fresh coconut water if you can find young green coconuts!
About the Author: Jeff Lucas enjoys gadgets and exotic spirits. When it comes to food and drink he'll try anything at least once. You can follow his cocktail musings on twitter @the_mixlab and his blog at themixlab.wordpress.com
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- For the Pineapple Syrup:
- 6 (1-inch) chunks fresh ripe pineapple (about 4 ounces)
- 1 cup water
- 1 cup sugar
- For the Cocktail:
- 2 ounces blanco tequila, such as Pueblo Viejo
- 2 ounces coconut water
- 3/4 ounce freshly squeezed lime juice, from about 2 limes
- 1/2 ounce pineapple syrup
- 1/2 ounce Green Chartreuse
- Garnish: lime wheel
For the Pineapple Syrup: Combine pineapple chunks, sugar, and water in a medium saucepan on medium heat. Stir to combine and let simmer until sugar dissolves, about 5 minutes. Remove from heat and let cool. Cover and allow to infuse in the refrigerator at least 5 hours or overnight. Strain syrup through a fine mesh strainer and discard solids. Syrup will keep in a sealed container in the refrigerator for up to 1 week.
For the Cocktail: In a tall glass filled with crushed ice combine tequila, coconut water, lime juice, and pineapple syrup. Swizzle together with a swizzle stick by rotating it between your hands as if you were rubbing your hands to get warm. (If you don't have a swizzle stick, stir with a barspoon.) Float Green Chartreuse on top, garnish with lime wheel, and serve.