Author Notes: I know: jalapeño, rosemary, lime, AND pineapple? What kind of fool must I take you for?! But rest assured: This drink is less flavor cacophony and more beverage symphony, hitting all the right spicy and sweet notes. —Kendra Vaculin
Makes: 1 drink
For jalapeño gin and rosemary simple syrup:
fifth (750 milliliters) gin
jalapeños—seeds, rinds, and all—cut into rounds
- 4 to 5
whole sprigs rosemary
For 1 drink:
ounces jalapeño gin, from above
ounce rosemary simple syrup, from above
ounces lime juice
ounces pineapple juice
- First, prepare the jalapeño gin. Dump the gin into a large bowl. Add jalapeño slices and let sit at room temperature for 1 to 2 hours. Strain through a fine mesh sieve. You can return this liquid back to the bottle; it will keep for several months in the refrigerator.
- While that’s dancing, prep the simple syrup. Stick sugar, water, and rosemary sprigs in a pot and set over medium-high heat. Bring to a boil, stirring constantly, until the sugar has dissolved. Allow to cool completely, at least 30 minutes. Remove sprigs —or keep them, because they look rustic and neat but avoid getting any bits in your drink. Will keep (in a jar, a bottle, or whatever you’ve got) for a few weeks in the refrigerator.
- When all is set, make drinks! Pour all ingredients for the drink into a glass and stir. To serve, dump into a fresh glass over ice.