Cucumber Pineapple Tequila Cooler

• 1 cup fresh pineapple cubes
• 2 limes, skin removed
• 1 seedless European cucumber, peeled, plus cucumber slices for garnish
• 4 ounces silver (blanco) tequila
• 1 1/2 cups ice cubes, plus more for serving
• 1 tablespoon agave nectar
• Pinch kosher salt

1. Prepare a vegetable juicer (or blender if unavailable).
2. Run the pineapple, limes and cucumber through the juicer, letting all the juices combine.
3. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt.
4. Shake or stir vigorously until chilled.
5. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over.
6. Serve with straws and cucumber slices for garnish.

pineapple, european cucumber, tequila, nectar, kosher salt

Taken from www.foodnetwork.com/recipes/amanda-freitag/cucumber-pineapple-tequila-cooler-recipe.html (may not work)