A Salsa Cocktail | Potluck with Ali

We get a recipe from Maggie Hoffman's The One Bottle Cocktail for a perfect brunch cocktail recipe that comes with a side of salsa

EL GALLITO
recipe by Matthew McKinley Campbell

Makes about 12 drinks

25 fresh cilantro stems with leaves
2 green onions, top third of greens removed
8 cherry tomatoes
1 cup diced fresh pineapple
8 ounces lime juice
5 ounces water
4 ounces undiluted agave nectar
1 ounce adobo sauce from canned chipotles
Pinch salt
About 24 ounces vodka

GARNISH: 12 cocktail picks, each with 1 cherry tomato half

Slice cilantro and green onions into 3-inch segments, then add to a blender along with tomatoes, pineapple, lime juice, water, agave nectar, adobo sauce, and salt. Process until smooth. Strain through a chinois or fine-mesh strainer into a large measuring cup. Set aside solids to serve as a salsa, refrigerating if not serving immediately.

Measure the liquid mix (it should yield about 24 ounces) and pour into a 2-quart pitcher or resealable container along with an equal amount of vodka. If not serving right away, refrigerate for up to 3 hours.

When ready to serve, stir mixture well, then add 1 ½ cups ice to pitcher and give it another gentle stir. Pour into ice-filled rocks glasses and garnish each one with a speared cherry tomato half.