A Sip of Sunshine

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


  1. 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.
  2. 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.
  3. 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!
  4. Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.

*Cocktail can be mixed 6 hours ahead. Keep chilled.

Additional Notes:

  • To make a mocktail version, replace the tequila with your favorite seltzer for a refreshingly sparkling version!


Adapted from original recipe by Rick Martinez for Epicurious.

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