SPICY GIN COCKTAIL WITH ROSEMARY AND PINEAPPLE 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 ounces jalapeño gin, from above 1 ounce rosemary simple syrup, from above 2 ounces lime juice 2 ounces pineapple juice 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. Make the simple syrup. Combine 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. Will keep (in a jar, a bottle, or whatever you’ve got) for a few weeks in the refrigerator.