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Picante Pineapple-Hibiscus Punch
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 cocktails
Ingredients
- 1¼ cups sugar
- 1 pineapple peeled, cut into 1½-inch pieces
- 6 tbsp distilled white vinegar
- 4 teabags hibiscus tea
- 1 jalapeño thinly sliced into rounds
- 5 sprigs mint
- 1 lime thinly sliced into wheels
- 2 cups tequila
- 1 cup fresh lime juice
Instructions
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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.
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Meanwhile, place 4 hibiscus teabags in a small bowl and pour 1¼ cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container. Cover tea and chill until cold, about 30 minutes.
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Set aside 8 slices jalapeño and 8 pieces pineapple 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.
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Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
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Do Ahead: Cocktail can be mixed 6 hours ahead. Keep chilled.
Recipe Notes
Recipe from: Martinez, Rick. "Pineapple-Hibiscus Cocktail." Bon Appetit. May 2016.