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Spiked Pineapple Agua Fresca Recipe

Spiked Pineapple Agua Fresca
Difficulty: Easy | Total Time: | Makes: 8 drinks

An agua fresca is nothing more than fruit blended with sugar, water, and a squeeze of citrus; this refreshing drink is served throughout Mexico, at both street carts and restaurants. We decided to replace the water with rum, creating a cocktail that throws you into vacation mode with just one sip.

This recipe was featured as part of our Cinco de Mayo cocktail menu.

INGREDIENTS
  • 3 pounds pineapple, peeled, cored, and cut into large chunks
  • 2 cups white rum
  • 6 tablespoons granulated sugar
  • 3 tablespoons plus 2 teaspoons lime juice (from about 2 medium limes)
  • Ice
INSTRUCTIONS
  1. Combine all of the ingredients in a blender and process until smooth (you’ll have to do this in batches). Transfer the agua fresca to a large pitcher or punch bowl.
  2. Chill until ready to drink. Serve over ice.
    Write a review | 10 Reviews
  • Spiked Pineapple Agua Fresca Recipe
    5

    Any sort of tropical fruit mixed with rum never fails to transport my spirit to the tropics. There are a million different variations on this theme, and they're all foolproof. How can any sort of tropical fruit mixed with any sort of rum ever turn out badly? Even if you just get one of those Dole cartons of orange/mango/banana or whatever is their fruit concoction of the month, and mix that with rum, you'll never go wrong. Or how about mixing rum with any frozen fruit drink concentrate, and blending (still frozen) in the blender, for a slushy, rummy slurry? It's impossible to go wrong.

  • I would add the sugar to taste.

    I also put some coconut milk in mine, making it more of a pina colada, I suppose... but delicious!

  • I would definitely do this with frozen pineapple to make a nice, chilly iced drink.

  • How can this be reduced to a recipe for one drink?

  • I've never seen an agua fresca served without being strained.

  • Having put pineapple in the blender before, I completely agree with aguafruta. Also, as with banana, the more you let the fruit ripen the sweeter and better the result is.

  • Maybe my pineapple was unbearably sweet, but the final product was unbearably sweet - but held enormous promise. A healthy splash of club soda in each glass did the trick.

    I ran mine through a sieve and was glad I did.

  • where i live in mexico everyone uses a fine plastic mesh sieve to strain the pineapple agua fresca after blending - if you don't, the drink is extremely thick with pineapple pulp. in my house i'm lazy and often i don't strain it, but it means you have to chew with every sip. i can't imagine that would be very desirable in a cocktail.

  • Hi Angel Food,

    It was 3 pounds of pineapple before it's peeled and cored. Enjoy!

  • This looks delicious. Is it three pounds of pineapple before or after it's peeled and cored? TIA!

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