This pineapple and tequila cocktail from Helen Johannesen of Son of a Gun in Los Angeles is a beach party in a glass.

Ingredients

　　2 ounces blanco tequila

　　1 ½ ounces pineapple juice (preferably freshly juiced and strained)

　　¾ ounce freshly squeezed lemon juice

　　¾ ounce simple syrup

　　2 dashes of orange bitters

　　1 dash of Angostura bitters (optional)

　　Pineapple slice, for garnish

　　Combine the first six ingredients in a chilled cocktail shaker. Shake and strain over fresh ice into a glass. Garnish with the pineapple slice.

　　Excerpted from EAT. COOK. L.A.: Recipes from the City of Angels © 2019 by Aleksandra Crapanzano. Photography by Ray Kachatorian. Reproduced by permission of Ten Speed Press, a division of Penguin Random House, Inc.Buy the full book from Amazon.