Pineapple Jalapeno Rye Highball
Rye whiskey, bright pineapple, and jalapeno make a tall, fizzy highball with a sweet-heat finish.
Prep: 8 · Cook: 2 · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (96 reviews)
INSPIRED BY
An original highball combining rye, tropical pineapple, fresh lime, and a clean jalapeno kick.
Story
Theo wanted a highball with tropical juice and a little mile-marker heat. Pineapple brings the sweet rush, rye keeps it bold, and jalapeno syrup gives the finish a clean kick instead of a muddy burn. It is tall, cold, fizzy, and ready for the next stop.
By Theo
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 small jalapeno, thinly sliced
- 4 ounces rye whiskey
- 3 ounces pineapple juice
- 1 ounce fresh lime juice
- Ice
- 4 ounces chilled club soda
- 2 pineapple wedges, for serving
- 2 jalapeno rings, for serving
Instructions
- Warm the sugar, water, and sliced jalapeno in a small saucepan just until the sugar dissolves.
- Steep the syrup for 5 minutes, then strain and cool briefly.
- Fill two highball glasses with ice and add 2 ounces rye, 1 1/2 ounces pineapple juice, and 1/2 ounce lime juice to each.
- Add 1/2 ounce jalapeno syrup to each glass and stir until chilled.
- Top each drink with 2 ounces club soda and stir once from the bottom upward.
- Garnish with pineapple wedges and jalapeno rings, then serve immediately.
Chef Tips
- Taste the jalapeno syrup after five minutes and steep longer for more heat.
- Use unsweetened pineapple juice so the drink stays balanced.
- Chill the soda before building the highball.
- For a zero-proof version, replace rye with extra pineapple juice and soda.
Cook's Notes
- Strain the syrup before mixing.
- Use plenty of ice.
- Add soda last to keep the fizz lively.