- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 cup pineapple, chopped
- 1/4 cup ginger, minced
- 1 tablespoon jalapeño, minced
- 1 tablespoon lemongrass
- 3/4 cup tequila
- 1/2 cup sparkling water (optional, for non-alcoholic drink)
- Lemon wheel, spring of mint, and a cranberry, for garnish
Combine water, sugar, and honey in a medium saucepan. Heat to boiling, reduce heat and simmer 2-3 minutes. Stir in pineapple, ginger, jalapeño, and lemon grass. Simmer for another 2 minutes. Pour mixture into a Mason jar or other airtight container. Add 1/2 cup tequila, seal, and shake vigorously for about 1 minute. Refrigerate 2-4 hours or overnight.
Fill a pitcher with ice. Stir in juice and remaining tequila. Strain the contents of the Mason jar into the pitcher using a cheesecloth or fine strainer. Mix well.
Serve in a tall Collins glass. Garnish with a lemon wheel, sprig of mint, and a cranberry (if in season).
For a non-alcoholic drink, substitute sparkling water for tequila.