Violet Crumble - Chef Recipe by Ben Shewry
A deconstructed dessert worthy of some serious praise.
3 cups vodka
6 cups fresh pineapple juice
2 to 3 jalapeños, thinly sliced with seeds removed
1 large bunch of mint, leaves only
Serve in a large pitcher with ice. If you have the time, fresh-pressed pineapple juice is best, but if you're in a pinch the store bought variety is still okay.
Here's another tip: cleaning out the seeds from sliced jalapeños is easiest when done under running water, with a bowl underneath.