Roasted Pineapple-Hibiscus Cocktail


Searching for the perfect cocktail that is both delicious and refreshing? Try out our sweet and spicy Roasted Pineapple-Hibiscus Cocktail with a recipe from our own Culinary Kitchens.


  • 1 ounce agave nectar
  • 2 ounce roasted pineapple
  • 1 jalapeno chopped
  • 3 sprigs mint
  • 1 lime, juiced
  • ½ orange, juiced
  • 2 ounce white tequila
  • 1 ounce hibiscus tea


Hibiscus tea

¼ cup dried hibiscus flowers + 2 boiling water


Roast pineapple whole in the oven at 350F for about 45 minutes, allow to cool before peeling.  Refrigerate before use.  Roasted pineapple will last for 4 days.

  1. Place hibiscus flowers in a small bowl and pour 2 cup of boiling water over. Steep for 10 minutes. Strain tea and chill.
  2. In a cocktail shaker muddle pineapple, jalapeno and mint. Add remaining ingredients except for hibiscus tea and shake vigorously with ice.
  3. Strain and serve in ice-filled rocks glass and finish with 1 ounce of hibiscus tea.
  4. Garnish with whole sprigs of mint.



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