*Use 2 whole chilis per 12 servings + crush 1 extra for garnish. Crush peppercorns with a mortar and pestle or the side of a chef’s knife. Crush cinnamon stick. Crush 1 chili de arbol to be used for garnish at the end.
Remove zest from one lime in wide strips with a vegetable peeler, leaving white pith behind. Place in a 1 qt-jar or airtight container. Cut the remaining two limes into wedges, 6 per lime.
Add peppercorns, cinnamon, 2 whole chilis, coriander, salt, and pineapple juice. Cover and chill 8–12 hours. Strain juice through a fine-mesh sieve into another bowl (you should have ~3 cups); discard solids.
To make 1 drink, mix ¼ cup juice with ¾ cup club soda. Pour into an ice-filled glass. Garnish with a lime wedge and crushed chile de árbol. To make in bulk, combine the juice and the club soda. Garnish as served.