Ingredients

• 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

Preparation

• Step 1
  Crush peppercorns with a mortar and pestle or the side of a chef’s knife.
  Step 2
  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.
  Step 3
  Strain juice through a fine-mesh sieve into another medium bowl (you should have about 3 cups); discard solids.
  Step 4
  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.
  Step 5
  Do Ahead: Juice can be infused and strained 3 days ahead. Cover and chill.