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Ingredients
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Cocktail
Method
Cocktail
Optional: prepare pepper-infused vodka
If you don't have pepper-infused vodka ready, make a quick infusion ahead (ideally 24 hours, but at least 2 hours). Place 1 cup vodka and 4–6 whole black peppercorns (or 1 small sliced fresh chili for heat) in a sealed jar. Let sit at room temperature for 2–24 hours, tasting periodically. Strain out peppercorns/chili and use measured vodka for the cocktail.
If rimming the glass, rub a lime wedge around the rim of a rocks glass (or highball) and dip the rim into salt or Tajín. Fill the glass with crushed ice or a few large cubes and set aside.
In a cocktail shaker, add the fresh cilantro leaves and mint leaves. Add the simple syrup and lime juice on top of the herbs.
Add the pepper-infused vodka, light rum, and pineapple juice to the shaker.
Fill the shaker with ice (about 1 cup) to chill and dilute the drink properly. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly frosted on the outside of the shaker.
Prepare a fine strainer over the prepared serving glass (or use a double strain). Strain the cocktail into the glass over the serving ice to remove herb bits and any pulp.
Garnish with a pineapple wedge, a sprig of cilantro and a sprig of mint, and a lime wheel on the rim. Taste and, if desired, add a small splash (about 0.25 oz) more pineapple juice or 0.25 oz simple syrup for sweetness, or a tiny dash more lime if too sweet.