Spicy Pina Recipe
Crossip Blazing Pineapple, Jalapeño Agave, Yuzu, Trip Elderflower & Mint
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Ingredients
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Cocktail
Jalapeño-Agave Syrup (makes ~4 oz)
Garnish
Method
Jalapeño-Agave Syrup
- 1
Make syrup
Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer. Remove from heat and stir in 2 tablespoons agave syrup. Add 1 sliced jalapeño (seeds in for more heat, seeded for milder). Let steep for 20–30 minutes, taste and adjust heat. Strain out jalapeño and cool. Store in fridge; use 0.5 oz per cocktail.
Cocktail Assembly
- 2
Muddle
In a cocktail shaker or mixing glass, add 2 fresh pineapple chunks and 6 fresh mint leaves. Gently muddle once or twice to release juices and aromatics — avoid over-muddling mint to prevent bitterness.
- 3
Combine
Add 2 oz Crossip Blazing Pineapple, 0.5 oz jalapeño-agave syrup, 0.75 oz yuzu juice, 0.5 oz elderflower liqueur, and 2 dashes aromatic bitters to the shaker. Add 6 ice cubes.
- 4
Shake
Shake vigorously for 12–15 seconds until well chilled and slightly frothy from pineapple.
- 5
Prepare glass
Fill a double old-fashioned glass or highball with crushed ice (about 1 cup).
- 6
Strain & Serve
Double-strain the shaken cocktail over the crushed ice to remove pulp and mint fragments. Top with a light sprig of fresh mint pressed briefly against the rim and lay a thin pineapple wheel on the side. Add an optional jalapeño slice atop the pineapple for contrast.
- 7
