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Roasted Pineapple-Hibiscus Cocktail


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.


  • 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

¼ cup dried hibiscus flowers + 2 boiling water


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.

  1. Place hibiscus flowers in a small bowl and pour 2 cup of boiling water over. Steep for 10 minutes. Strain tea and chill.
  2. 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.




  1. This looks amazing!
    We were just at Miraval last week, had a wonderful time, and loved the food. We really enjoyed the Coconut Horchata from the Palm Court. Would you be kind enough to publish this recipe?
    Many thanks in advance!

  2. We so enjoyed the grapefruits/rosemary welcome drink at the Austin spa along with the chia/passion fruit pudding. I’m not able to find the recipe. Is it available ? Thank you, Jackie

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