We are growing jalapeños in the distillery garden this year, and we’ve started adding them to our cocktails too. Plus, we’re experimenting with some fun ice cubes, and we have some pineapple ice cubes on hand. So we combined those two things with our deliciously smooth vodka and tonic for this refreshing summer sipper.
Pineapple Jalapeño Tonic
In Collins Glass, Muddle:
2 slices Jalapeno with
1½ oz North Shore Vodka
Fill with ice, including two cubes made from pineapple juice (if not, muddle in a couple of chunks of pineapple, or 1/2 oz pineapple juice, at the beginning). Fill with tonic, stir and garnish with a lime wedge. Enjoy!