Pineapple Hibiscus Cocktail
adapted from Bon Appetit May 2016
1/2 cup + 2 Tbsp sugar substitute
1/2 cup water
1/2 20 oz can pineapple slices, quartered
2 Tbsp white wine vinegar
2 Tbsp hibiscus flowers
6 oz boiling water
1/2 jalapeno, sliced into rounds
3 mint sprigs
1/2 lime, thinly sliced
1 cup good quality tequila - We like Avion Silver
1/2 cup lime juice
Bring the sugar substitute and the 1 cup of water to a boil and cook, stirring frequently until the sugar substitute is dissolved. Add pineapple, bring back up to a simmer and cook for 10 minutes. Remove the pan from the heat and allow the mixture to steep for 30 minutes to infuse the pineapple flavor.
Strain into a bowl, reserving the pineapple. Stir in the vinegar. Set aside
Place the hibiscus flowers in the boiling water and let steep for 10 minutes. Strain the tea and set aside.
Reserve 3 slices of jalapeno and 4 pices of pineapple for serving. Combine the mint, lime slices, tequila, lime juice, tea, pineapple simple syrup, remaining jalapeno slices and pineapple into a pitcher. Chill until cold, about 30 minutes.
Serve in ice filled rocks glasses garnished with reserved pineapple and jalapeno slices.