Jalapeñyaaas Queen (Spicy Gin Cocktail with Rosemary and Pineapple)
Kendra Vaculin
Test Kitchen-Approved
Photo by Mark Weinberg
- Serves
- 1 drink
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.
Ingredients
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 ounce jalapeño gin, from above
- 1 ounce rosemary simple syrup, from above
- 2 ounce lime juice
- 2 ounce pineapple juice
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Directions
- Step 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.
- Step 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.
- Step 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.