Name: Grilled Pineapple–Tequila Punch
Ingredients: 2 1/2 cups (20 ounces) blanco tequila; 1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur); 12 ounces pineapple juice; 1/2 cup fresh lime juice (from 4 to 5 limes); 1 fresh pineapple, peeled and cored; Mint sprigs, lime wheels, and jalapeño slices, for garnish; Topo Chico, for serving

Ingredients

2 1/2 cups (20 ounces) blanco tequila
1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur)
12 ounces pineapple juice
1/2 cup fresh lime juice (from 4 to 5 limes)
1 fresh pineapple, peeled and cored
Mint sprigs, lime wheels, and jalapeño slices, for garnish
Topo Chico, for serving

Steps

Soak 8 to 10 wooden or bamboo skewers in water 30 minutes. Prepare a charcoal grill for one-zone cooking, and build a medium fire (or heat a gas grill to medium-high). Carefully wipe preheated grates with a lightly oiled paper towel. Using grill brush, scrape grill grates clean, and carefully wipe with a lightly oiled cloth again.
Cut pineapple lengthwise into spears (about 1 1/2 inches wide). Thread pineapple on skewers. Grill pineapple over medium until charred on both sides. Set aside.
Combine tequila, Ancho Reyes Verde, pineapple juice, and lime juice in a large pitcher; refrigerate until ready to serve.
Before serving, add ice to pitcher, and place one skewer inside each of 8 to 10 tall glasses filled with ice. Fill each glass 3/4 full with punch, top glasses evenly with Topo Chico, and garnish with mint sprigs, lime wheels, and jalapeño slices, as desired.