El Gallito (Pineapple-Chipotle Pitcher Cocktail) Recipe

• 25 fresh cilantro stems, with leaves
• 2 scallions, top third of greens removed
• 8 cherry tomatoes
• 1 cup diced fresh pineapple
• 8 ounces (240ml) fresh lime juice
• 5 ounces (150ml) water
• 4 ounces (120ml) undiluted agave nectar
• 1 ounce (30ml) adobo sauce from canned chipotles
• Pinch kosher salt
• About 24 ounces (720ml) vodka (see note)
• 12 cocktail picks, each with 1 cherry tomato half, for garnish

1. Slice cilantro and scallions into 3-inch segments, then add to a blender along with tomatoes, pineapple, lime juice, water, agave nectar, adobo sauce, and salt. Process until smooth. Strain through a fine-mesh strainer into a large measuring cup. (You can reserve the solids to make into a salsa, if desired.)
2. Measure the liquid mix (it should yield about 24 ounces) and pour into a 2-quart pitcher or resealable container along with an equal volume of vodka. If not serving right away, refrigerate for up to 3 hours.
3. When ready to serve, stir mixture well, then add 1 1/2 cups ice to pitcher and give it another gentle stir. Pour into ice-filled rocks glasses and garnish each one with a speared cherry tomato half.

cilantro stems, scallions, tomatoes, pineapple, lime juice, water, nectar, chipotles, kosher salt, vodka, cocktail picks

Taken from www.seriouseats.com/recipes/2018/03/el-gallito-pineapple-chipotle-pitcher-cocktail.html (may not work)