Spicy Gin Cocktail with Rosemary and Pineapple

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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

  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.
  2. 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.