Matt Duckor
A perfect use for that leftover can of chipotles in adobo hiding in the fridge.
Recipe information
Yield
Makes 1 Servings
Ingredients
2 strawberries, hulled, halved
2 teaspoons sugar
2 ounces vodka
2 ounces pineapple juice
½ teaspoon adobo sauce from canned chipotle chiles in adobo sauce
Pineapple slice (for serving)
Preparation
Muddle strawberries and sugar in a cocktail shaker. Add vodka, pineapple juice, and adobo sauce; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with pineapple slice.
