Create the perfect long weekend drink. With sweet, sour, and spicy flavors, this cocktail recipe is the ideal companion for days spent poolside.
Makes 6-8 servings
- 1-1/4 cups sugar
- 1 pineapple, peeled, cut into 1 1/2-inch pieces
- 6 tablespoons distilled white vinegar
- 1/4 cup dried hibiscus flowers (found in most tea shops)
- 1 jalapeño, thinly sliced into rounds
- 5 sprigs mint
- 1 lime, thinly sliced into wheels
- 2 cups tequila
- 1cup fresh lime juice
- Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
- Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers or tea bags. Cover tea and chill until cold, about 30 minutes.
- Set aside a few jalapeño slices and pineapple pieces for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour. Spice to your liking!
- Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
*Cocktail can be mixed 6 hours ahead. Keep chilled.
- To make a mocktail version, replace the tequila with your favorite seltzer for a refreshingly sparkling version!