The Pineapple-Jalapeño Cooler is a refreshing and slightly spicy cocktail created by Marshall Altier, a renowned mixologist who has worked at some of the world's most prestigious bars, including the famous Pegu Club in New York City. Marshall is known for his innovative approach to mixology and his use of unique ingredients and flavors.
One of Marshall's most famous cocktails is the Penicillin, which features a combination of scotch, lemon, honey, and ginger, and is a modern classic in the world of cocktails. Marshall's expertise in crafting innovative and delicious drinks is evident in his recipe for the Pineapple-Jalapeño Cooler, which perfectly balances the sweetness of pineapple with the heat of jalapeño.
The use of fresh jalapeño in this cocktail adds a subtle heat that is complemented by the sweetness of the pineapple and the tanginess of the lime. Our take on the recipe has less sugar and also includes a non-alcoholic spirit, making it a great option for those who prefer a non-alcoholic beverage without sacrificing flavor. Whether you're looking for a refreshing summer cocktail or a unique and flavorful mocktail, this Pineapple-Jalapeño Cooler is sure to impress.
Here's Drycraft’s version of the recipe for Pineapple-Jalapeño Cooler:
Pineapple-Jalapeno Cooler Mocktail
Discover the ultimate refreshment with our Pineapple-Jalapeño Cooler, a cucumber mint mocktail masterpiece by mixologist Marshall Altier. Savor the perfect blend of sweet pineapple, zesty jalapeño, and cooling cucumber mint. Elevate your mocktail experience with this tantalizing flavor fusion.
2 oz. fresh pineapple juice
1 oz. fresh lime juice
3-4 slices fresh jalapeño
2 oz. Lyre's White Cane Spirit
Splash of Soov Pineapple
2 oz Caleno’s Light and Zesty
In a shaker, muddle the jalapeño slices with lime juice and simple syrup.
Add pineapple juice, non-alcoholic spirit, and ice to the shaker, and shake well.
Strain the mixture into a glass over ice.
Top with a splash of sparkling water and stir gently.
Garnish with a slice of pineapple and a slice of jalapeño. Enjoy!