• 1 1/4 cups sugar
  • 1 pineapple, peeled, cut into 1 1/2-inch pieces
  • 6 tablespoons distilled white vinegar
  • 1 cup Nuba Hibiscus Tisane
  • 1 jalapeño, thinly sliced into rounds
  • 5 sprigs mint
  • 1 lime, thinly sliced into wheels
  • 2 cups tequila
  • 1 cup fresh lime juice


  • 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
  • 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
  • Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces

Rick Martinez Bon Appétit May 2016

Retour au blog