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.




  1. We so enjoyed the grapefruits/rosemary welcome drink at the Austin spa along with the chia/passion fruit pudding. I’m not able to find the recipe. Is it available ? Thank you, Jackie

  2. This looks amazing!
    We were just at Miraval last week, had a wonderful time, and loved the food. We really enjoyed the Coconut Horchata from the Palm Court. Would you be kind enough to publish this recipe?
    Many thanks in advance!

Leave a Reply

Your email address will not be published. Required fields are marked *