Non-alcoholic recipe
Pineapple Jalapeño Sour
Pineapple and lime meet a controlled starting measure of jalapeño in a short, lively sour.
Ingredients
- 75 ml chilled pasteurized pineapple juice
- 25 ml fresh lime juice
- 10 ml plain agave syrup (no added alcohol or flavour extract)
- 2 g fresh jalapeño, deseeded and cut into approximately 2 mm rings
Preparation
Wash the jalapeño, remove seeds, cut approximately 2 mm rings and weigh out 2 g; avoid touching eyes after handling pepper. Place the weighed rings in a shaker and press gently once or twice. Add 75 ml pineapple juice, 25 ml fresh lime juice and 10 ml agave syrup. Add ice and shake for 10 seconds, then double-strain into a rocks glass over one large ice cube. Garnish with a small pineapple wedge and one separate thin jalapeño ring, additional to the measured 2 g used in the shaker; position the ring away from the drinking rim.
Glassware
Rocks glass with one large ice cube
Garnish
1 small pineapple wedge and 1 thin jalapeño ring
History
Pineapple, lime and jalapeño mocktails are documented before this editorial specification; a 2023 published example also includes orange, ginger beer and prepared citrus ice. This Mixology version uses a different measured juice, agave and fresh-pepper method. It is a contemporary interpretation, not a historical first or exclusive invention claim.
Mixology View
The 2 g weighed measure and 2 mm ring thickness make the preparation easier to repeat, but pepper heat still varies dramatically; this is a desk-specified starting point, not a guaranteed heat level.
Ingredient note
Fresh jalapeño can irritate skin and eyes. Wash hands after handling and note that heat varies between peppers.