There’s no better way to kick off the weekend than with a Friday sundowner, and this one is so easy to whip up. Fresh pineapple, lime and a splash of orange are shaken with tequila and poured over crushed ice, then finished with a juicy wedge of pineapple on the rim.

Tip: If the braai is already going, grill the pineapple wedges for a minute or two on each side for a smoky, caramelised garnish. If you’re making drinks for a crowd, mix the juices, syrup and tequila in a jug up to two hours ahead and keep it in the fridge. Just stir and pour over ice when guests arrive.

Prep time: 10 minutes | Servings: 2

Ingredients

• 120 ml blanco tequila
• 200 ml fresh pineapple juice
• 40 ml fresh lime juice (about 2 limes)
• 30 ml fresh orange juice
• 20 ml agave syrup or sugar syrup
• Crushed ice
• 2 thick pineapple wedges, with skin on
• 2 pineapple leaves, to garnish

Method

1. Fill a cocktail shaker with ice and add the tequila, pineapple juice, lime juice, orange juice and agave syrup.
2. Shake hard for about 15 seconds, until the outside of the shaker feels icy cold.
3. Fill two tumblers to the top with crushed ice and strain the cocktail over it.
4. Cut a slit in each pineapple wedge and slide it onto the rim of the glass. Tuck a pineapple leaf in beside it and serve straight away.

Variations and tips:

• To make crushed ice without a machine, wrap ice cubes in a clean tea towel and bash them with a rolling pin.
• For the freshest juice, blitz ripe pineapple chunks in a blender and strain through a sieve. A ripe pineapple smells sweet at the base, and a leaf from the centre should pull out easily.
• Swap the tequila for white or spiced rum for a cocktail that’s closer to a piña colada, without the cream. Or, for a non-alcoholic version, replace the tequila with soda water or ginger ale.