1 ripe pineapple
2 serrano chiles, plus 1, thinly sliced, for garnish
1 cup gin
1/2 cup sugar
1 1/2 cup chilled water
After removing the top of the pineapple, take a sharp knife and carefully remove the skins. Remove any eyes with a paring knife. Cut 1 lb into rough chunks and toss into a blender. Pulse until pureed and transfer to a clean mason jar with a lid(1 quart). Slit open the 2 whole serrano chiles lengthwise and add them to the pineapple. Pour in the gin and add the sugar. Seal the jar and shake to dissolve the sugar. Chill for 1 to 2 days for full effect.
Strain over another jar or measuring cup. To serve, fill six tall glasses with ice and pour the mixture over top. Pour about 1/2 cup in each glass and top up with about 1/4 of cold water. Garnish with a few slices of serrano chile. Enjoy
recipe borrowed from Nik Sharma