Name: Pineapple-Hibiscus Tequila Punch Cocktail
Yield: Makes 8
Ingredients: 1 1/4 cups sugar; 1 pineapple, peeled, cut into 1 1/2-inch pieces; 6 tablespoons distilled white vinegar; 1/4 cup dried hibiscus flowers; 1 jalapeño, thinly sliced into rounds; 5 sprigs mint; 1 lime, thinly sliced into wheels; 2 cups tequila; 1 cup fresh lime juice

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Photo by Linda Xiao

We love the citrusy sour flavor of hibiscus, not to mention its amazing color.

Recipe information

Yield
Makes 8

Ingredients

1 1/4 cups sugar

1 pineapple, peeled, cut into 1 1/2-inch pieces

6 tablespoons distilled white vinegar

1/4 cup dried hibiscus flowers

1 jalapeño, thinly sliced into rounds

5 sprigs mint

1 lime, thinly sliced into wheels

2 cups tequila

1 cup fresh lime juice

Preparation

Step 1
Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
Step 2
Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
Step 3
Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
Step 4
Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
Do Ahead
Step 5
Cocktail can be mixed 6 hours ahead. Keep chilled.

TagsCocktail Alcohol Beverages Tequila Hibiscus Herbs & Spices Pineapple Fruit Make Ahead Simmer Juneteenth Bon Appétit

Recipe notes

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