Directions

1. Whisk together 1 cup water, sugar, and peppercorns in a small saucepot over high heat and bring to a boil for 5 minutes. Transfer to a heat-resistant container and place in refrigerator to cool. Once cool pour through a fine mesh strainer into serving pitcher or storage container. 
2. Combine pineapple juice, 1 cup pink peppercorn simple syrup, remaining 2 cups water, lemon juice, and tequila in a serving pitcher and stir to properly incorporate. 
3. Pour 8 oz. portions over an iced glass and serve immediately.