Jalapeñyaaas Queen (Spicy Gin Cocktail with Rosemary and Pineapple)

June  4, 2015
4 Ratings
Photo by Mark Weinberg
  • Makes 1 drink
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

What You'll Need
  • For jalapeño gin and rosemary simple syrup:
  • 1 fifth (750 milliliters) gin
  • 4 jalapeños—seeds, rinds, and all—cut into rounds
  • 1 cup sugar
  • 1 cup water
  • 4 to 5 whole sprigs rosemary
  • For 1 drink:
  • 2 ounces jalapeño gin, from above
  • 1 ounce rosemary simple syrup, from above
  • 2 ounces lime juice
  • 2 ounces pineapple juice
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Teresa Pesaturo Christensen
    Teresa Pesaturo Christensen
  • Jodij28
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

2 Reviews

Jodij28 May 7, 2020
Loved this! Spicy, yet fresh with such a great mix of flavours.
Teresa P. January 29, 2016
I think I'll try it with vodka instead of gin