Shrub Pineapple Chile Punch

How to Make Shrub Pineapple Chile Punch

1. 1

   Step 1: Cook pineapple and sugar

   In a medium saucepan combine the chopped pineapple, sugar and water. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the fruit softens and the sugar fully dissolves, about 10–12 minutes. Remove from heat.

   For this step

   • 4 cupsFresh pineapple, chopped
   • 1 cupGranulated sugar
   • 1 cupWater
   
2. 2

   Step 2: Add chile, vinegar, lime zest and salt; steep

   Stir the halved jalapeño, apple cider vinegar, lime zest and a pinch of sea salt into the hot pineapple mixture. Cover and let the mixture steep at room temperature for 45–60 minutes so the chile and acid infuse the fruit-syrup.

   For this step

   • 1 pieceFresh jalapeño, halved and seeded (adjust for heat)
   • 1 cupApple cider vinegar
   • 1 pieceLime (zest added to shrub; juice to finish)
   • 1/4 tspSea salt
   
3. 3

   Step 3: Strain and chill the shrub

   Strain the mixture through a fine-mesh sieve into a clean jar or bowl, pressing the solids to extract as much liquid as possible; discard the solids. Refrigerate the strained shrub until well chilled, at least 1 hour (or overnight for a brighter flavor).
   
4. 4

   Step 4: Assemble the punch

   In a large pitcher combine the chilled pineapple-chile shrub and the white rum, stirring to blend. Add ice to the pitcher, then gently top with club soda to taste (start with all the club soda listed and adjust for fizz and dilution). Squeeze the reserved lime juice to taste if you want more brightness.

   For this step

   • 1 1/2 cupsWhite rum
   • 4 cupsClub soda (or sparkling water)
   • 6 cupsIce cubes
   
5. 5

   Step 5: Serve

   Ladle the punch into ice-filled glasses and garnish each with a small pineapple wedge and a thin jalapeño slice or mint sprig. Serve immediately while fizzy.
   
6. 6

   Step 6: Make-ahead and variations

   The strained shrub keeps covered in the refrigerator for up to 2 weeks and can be mixed with rum or bottled waters as needed. For a nonalcoholic version, omit the rum and increase club soda or use chilled ginger beer for more spice.
   

1. In a medium saucepan combine the chopped pineapple, sugar and water. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the fruit softens and the sugar fully dissolves, about 10–12 minutes. Remove from heat.
2. Stir the halved jalapeño, apple cider vinegar, lime zest and a pinch of sea salt into the hot pineapple mixture. Cover and let the mixture steep at room temperature for 45–60 minutes so the chile and acid infuse the fruit-syrup.
3. Strain the mixture through a fine-mesh sieve into a clean jar or bowl, pressing the solids to extract as much liquid as possible; discard the solids. Refrigerate the strained shrub until well chilled, at least 1 hour (or overnight for a brighter flavor).
4. In a large pitcher combine the chilled pineapple-chile shrub and the white rum, stirring to blend. Add ice to the pitcher, then gently top with club soda to taste (start with all the club soda listed and adjust for fizz and dilution). Squeeze the reserved lime juice to taste if you want more brightness.
5. Ladle the punch into ice-filled glasses and garnish each with a small pineapple wedge and a thin jalapeño slice or mint sprig. Serve immediately while fizzy.
6. The strained shrub keeps covered in the refrigerator for up to 2 weeks and can be mixed with rum or bottled waters as needed. For a nonalcoholic version, omit the rum and increase club soda or use chilled ginger beer for more spice.