Chile-Lime-Pineapple Soda
Makes 12
1 tablespoon pink peppercorns
1 lime, plus wedges for serving
2 dried chiles de árbol, plus crushed for serving
3 cups fresh pineapple juice
½ cup sugar
Pinch of kosher salt
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.
