RECIPE: West Hollywood Blonde

Combine all ingredients in a shaker with ice.  Shake until slightly frothy and strain into a martini glass.  Garnish with pineapple.  (We also used some Coconut Lime finishing salt from Salinity Salts.)

For the charred pineapple purée:
Grill fresh pineapple slices (stove top grilling, barbecue grill or even a George Forman will work) until part of the pineapple is charred and the juices are bubbling.  Let cool.  Combine equal parts grilled pineapple and pineapple juice in a blender with juice of half a lime and blend on high until smooth.

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