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Picante Pineapple-Hibiscus Punch | Taste and Tipple

Picante Pineapple-Hibiscus Punch

Course Drinks
Cuisine Mexican
Keyword 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


  • 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


  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 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.

  3. 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.
  4. Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
  5. Do Ahead: Cocktail can be mixed 6 hours ahead. Keep chilled.

Recipe Notes

Recipe from: Martinez, Rick. "Pineapple-Hibiscus Cocktail." Bon Appetit. May 2016.