Pineapple Coconut Chili Highball
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Ingredients
Instructions
- 1
Fill a highball glass with ice.
- 2
In a shaker or mixing glass, combine pineapple juice, coconut water, chili schnapps, lime juice, rum/vodka (if using), and simple syrup/sweetener. Add ice and shake briefly (5–7 seconds) to chill and blend.
- 3
Strain into the prepared highball glass over fresh ice.
- 4
Top gently with chilled sparkling water (pour down a bar spoon if you want to preserve more fizz). Stir once gently to integrate.
- 5
Garnish with a pineapple wedge and place the chili/jalapeño slice on the rim or float it on top.
- 6
Bright, tropical pineapple balanced by clean coconut water; lime sharpens and lifts; chili schnapps provides sweet-spicy warmth that lingers on the finish; sparkling water adds effervescence to keep it refreshing.
- 7
Use coconut water (not coconut milk) for a lighter mouthfeel that mixes well with carbonation.
- 8
Adjust chili schnapps to match your heat tolerance; start small and increase.
- 9
For more complexity, muddle a few cilantro leaves or basil in the shaker for herbaceous notes.
- 10
To keep it keto-friendly, substitute a sugar-free simple syrup or omit entirely.
- 11
Omit regular simple syrup and use a sugar-free sweetener to reduce carbs. Use vodka or white rum sparingly; alcohol adds calories but minimal carbs when using distilled spirits.
A bright, tropical highball with a kick — inspired by my days balancing bold flavors in the test kitchen and later refining them for healthy living. This version keeps texture light by using coconut water and sparkling water so the chili schnapps sings without weighing the drink down.
