Light homemade jalapeno syrup
In a saucepan over low heat, dissolve half a cup of sugar for 1 cup of water with 2 sliced jalapenos. Let it steep for 10 minutes, then let cool.
In a shaker, muddle the kiwi. Add the other ingredients and the ice. Close and shake vigorously for a few seconds. Double strain and serve without ice in a coupette glass. Garnish with a slice of jalapeno and a pineapple leaf.
Created by Mauricio José Jordan-Magana, finalist, Made With Love 2019 (Montreal).