This drink was inspired by one on our recent trip to Bali. While it’s hard to know exactly how much of the ingredients to add, especially given there’s a difference between serving twenty people (as I was on the Fourth of July) versus just making it for Greg and I, use the information below as a guide.

The crux of the drink is these ingredients:

lime juice

sugar

pineapple juice

mint

water/ice

We grow mint in the backyard (along with several other herbs), partly for this reason– if it’s there, I need to figure out a way to use it. It’s forced experimentation that helps lead to fun new items to serve. I also have learned that when we each make drinks, we have favorite flavors. I like to add a lot of mint because the freshness of it brightens the drink. By starting with small amounts, you’re able to decide if you want it to have more of a lime slant (our house) or a pineapple slant.

I tend to go lean on the sugar, especially because pineapple is very sweet on its own. I also make my drinks thick, letting my guests water/ice them down and giving them the option of adding tequila if they choose.