Jalapeñyaaas Queen (Spicy Gin Cocktail With Rosemary And Pineapple)

• For jalapeno gin and rosemary simple syrup:
• 1 fifth (750 milliliters) gin
• 4 jalapenos-seeds, rinds, and all-cut into rounds
• 1 cup sugar
• 1 cup water
• 4 to 5 whole sprigs rosemary
• For 1 drink:
• 2 ounces jalapeno gin, from above
• 1 ounce rosemary simple syrup, from above
• 2 ounces lime juice
• 2 ounces pineapple juice

1. First, prepare the jalapeno gin. Dump the gin into a large bowl. Add jalapeno slices and let sit at room temperature for 1 to 2 hours. Strain through a fine mesh sieve. You can return this liquid back to the bottle; it will keep for several months in the refrigerator.
2. While that's dancing, prep the simple syrup. Stick sugar, water, and rosemary sprigs in a pot and set over medium-high heat. Bring to a boil, stirring constantly, until the sugar has dissolved. Allow to cool completely, at least 30 minutes. Remove sprigs -or keep them, because they look rustic and neat but avoid getting any bits in your drink. Will keep (in a jar, a bottle, or whatever you've got) for a few weeks in the refrigerator.
3. When all is set, make drinks! Pour all ingredients for the drink into a glass and stir. To serve, dump into a fresh glass over ice.

rosemary simple syrup, fifth, sugar, water, rosemary, rosemary simple syrup, lime juice, pineapple juice

Taken from food52.com/recipes/36403-jalapenyaaas-queen-spicy-gin-cocktail-with-rosemary-and-pineapple (may not work)