Tres Coops

Ingredients:

2 ounces reposado tequila

3/4 ounce freshly squeezed lime juice

1/2 ounce agave nectar

1/4 ounce orange liqueur (such as Cointreau)

4–5 fresh pineapple chunks

2–3 fresh basil leaves, plus more for garnish

Ice cubes

Optional: chili salt or Tajín for rim

Instructions:

Prepare the Glass:
If desired, rim a rocks glass with chili salt or Tajín and fill with fresh ice. Set aside.

Muddle Ingredients:
In a cocktail shaker, add the pineapple chunks, basil leaves, and agave nectar. Gently muddle until the pineapple releases its juice and the basil becomes aromatic.

Add Liquids:
Add the tequila, lime juice, and orange liqueur to the shaker.

Add Ice and Shake:
Fill the shaker with ice cubes, seal tightly, and shake vigorously for 10–15 seconds until well-chilled.

Strain:
Double strain into the prepared rocks glass over fresh ice using a Hawthorne strainer and fine-mesh strainer to remove pulp and herb fragments.

Garnish:
Garnish with a fresh basil leaf and a small pineapple wedge.

Notes:

Balance & Brightness:
Fresh pineapple provides natural sweetness and acidity, keeping the cocktail vibrant without overpowering the tequila.

Herb Handling:
Basil bruises easily, muddle lightly to avoid vegetal bitterness.

Cocktail Context:
This drink nods to modern tequila smashes popularized by contemporary cocktail bars like Tres Coops, blending fresh fruit, herbs, and agave spirits for a clean yet expressive profile.

Variations:
Try mezcal for a smoky edge, swap basil for cilantro for a greener profile, or add a dash of chili tincture for subtle heat.