If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol. You will get the flavor of the chile as opposed to just heat. This recipe is from Seattle Seltzer Co. in Seattle, WA.
- 1 tablespoon pink peppercorns
- 1 lime, plus wedges for serving
- 2 dried chiles de árbol, plus crushed for serving
- 3 cups fresh pineapple juice
- 9 cups club soda, divided
Crush peppercorns with a mortar and pestle or the side of a chef’s knife.
Remove zest from lime in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl. Add peppercorns, whole chiles de árbol, pineapple juice, sugar, and salt and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8–12 hours.
Strain juice through a fine-mesh sieve into another medium bowl (you should have about 3 cups); discard solids.
To make 1 drink, mix ¼ cup juice with ¾ cup club soda in a measuring glass; taste and add more juice if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime wedge and crushed chile de árbol.
Do Ahead: Juice can be infused and strained 3 days ahead. Cover and chill.