The Jaime Dole

Harlow beverage director Tyler Drinkwater’s The Jaime Dole puts a tropical spin on mulled spirits.
February 06, 2014

The Jaime Dole


2 oz Casamigos silver tequila 
4 oz mulled pineapple juice
splash of Combier orange liqueur


½ cup each dry ingredients for the mulled juice:
Star anise
Dried orange peel
Dried lemon peel

6 whole sticks cinnamon
one gallon pinapple juice


1. To make the mulled juice, heat one gallon of pineapple juice in a large pot over a low flame and then add 1/2 cup each of dry ingredients and cinnamon sticks.
2. Simmer and stir occasionally for an hour.
3. Take off the heat and let cool, ideally overnight, resting with the spices, adjusting to taste.
4. Strain the spices through a fine mesh strainer. And set remaining mulled pineapple juice aside.
5. Use 4 oz of the mulled pineapple juice, 2 oz tequila and a splash of Combier in a cocktail shaker with ice. Shake and pour over fresh ice in a Collins glass.