Searching for the perfect cocktail that is both delicious and refreshing? Try out our sweet and spicy Roasted Pineapple-Hibiscus Cocktail with a recipe from our own Culinary Kitchens.

Ingredients:

• 1 ounce agave nectar
• 2 ounce roasted pineapple
• 1 jalapeno chopped
• 3 sprigs mint
• 1 lime, juiced
• ½ orange, juiced
• 2 ounce white tequila
• 1 ounce hibiscus tea

Hibiscus tea

Ingredients:

• ¼ cup dried hibiscus flowers + 2 boiling water

Directions:

1. Roast pineapple whole in the oven at 350F for about 45 minutes, allow to cool before peeling.  Refrigerate before use.  Roasted pineapple will last for 4 days.
2. Place hibiscus flowers in a small bowl and pour 2 cup of boiling water over. Steep for 10 minutes. Strain tea and chill.In a cocktail shaker muddle pineapple, jalapeno and mint. Add remaining ingredients except for hibiscus tea and shake vigorously with ice.
3. Strain and serve in ice-filled rocks glass and finish with 1 ounce of hibiscus tea.
4. Garnish with whole sprigs of mint.