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