Three Hour Tour Recipe
pineapple, cinnamon & chile de árbol, ginger
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The best thing to pair and share with three hour tour
Ingredients
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Infused Pineapple Base
Optional spirit & finishing
Method
Infused Pineapple Base
Prepare pineapple
Place the pineapple chunks in a heavy-bottomed saucepan or Dutch oven. Add the granulated sugar and water. Stir to combine so the sugar begins to dissolve and coats the pineapple.
Add aromatics
Add the sliced fresh ginger, ground cinnamon, whole cinnamon sticks, and dried chile de árbol to the pan. Break the chiles in half if you want more immediate heat and exposure; leave whole for a gentler infusion.
Simmer to infuse
Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low so the liquid barely simmers. Cook, uncovered, stirring occasionally, for 20 minutes — the pineapple will release juices and soften, and the aromatics will infuse.
Mash and steep
After 20 minutes, use a potato masher or the back of a spoon to lightly crush the pineapple pieces to release additional juice and flesh. Remove from heat, cover, and let steep for 40 minutes to 1 hour (longer if you want stronger cinnamon/ chile/ ginger notes).
Strain and cool
Line a fine-mesh sieve with cheesecloth (or use a fine sieve) and set over a bowl. Pour the pineapple mixture through to separate the solids from the infused liquid. Press gently on solids to extract as much liquid and pulp as desired. Reserve the solids for other uses (salsa, cocktails, or eating). Let the strained liquid cool to room temperature (about 30 minutes).
Brighten with lime
Stir the fresh lime juice into the cooled infused pineapple liquid. Taste and adjust: if you want sweeter, stir in up to 1 tablespoon more sugar; for more heat, muddle a bit of the reserved chile or add a pinch of crushed chile flakes.
Optional spirit & finishing
Make cocktails (serves 4)
To make individual drinks: fill four glasses with ice (about 1 cup ice per glass). Add 2 ounces (about 60 ml) of the infused pineapple liquid to each glass and 2 ounces (about 60 ml) of reposado tequila or aged rum if using. Stir gently to combine. Adjust spirit to taste or omit spirit and serve as a nonalcoholic punch.
Rim and garnish
If desired, rub a lime wedge around each glass rim and dip in coarse salt or Tajín. Garnish each drink with a small pineapple leaf or a thin lime wheel.
Serve chilled
Serve immediately while cold. The infused pineapple concentrate will keep refrigerated in a sealed container for up to 4 days; spirits can be mixed into portions just before serving for best texture and brightness.