Ingredients:

• 1 cup Fresh Pineapple Juice

• 1/2 cup Granulated Sugar

• 1 Jalapeño, sliced (seeds included for more heat)

Instructions:

1. Prepare the Pineapple Jalapeño Syrup:

   • In a small saucepan, combine pineapple juice, sugar, and jalapeño slices.

   • Stir over medium heat until the sugar dissolves completely.

   • Reduce the heat to low and let the mixture simmer for 5-7 minutes to infuse the heat.

   • Remove from heat and let it steep for an additional 15-20 minutes.

   • Strain through a fine mesh sieve to remove the jalapeño slices.

   • Allow the syrup to cool to room temperature and store in a sealed container in the refrigerator for up to 1 week.

1. Prepare the Glass:

   • Optional: Rim a rocks glass with Tajín or chili salt by running a lime wedge around the edge and dipping in the seasoning.

   • Fill the glass with ice.

2. Muddle the Jalapeño:

   • In a cocktail shaker, add the jalapeño slices and a splash of lime juice.

   • Gently muddle to release the spicy oils.

3. Combine Ingredients:

   • Add mezcal, pineapple juice, lime juice, and agave nectar to the shaker.

   • Add ice and shake vigorously for 15-20 seconds until well-chilled.

4. Strain and Serve:

   • Double strain the cocktail into the prepared glass over fresh ice to catch any jalapeño seeds or pulp.

5. Garnish:

   • Garnish with a lime wheel, pineapple leaf, and a sprinkle of Tajín for a burst of color and flavor.

• Serve immediately to keep the drink chilled and the smoky, spicy aromas intact.

• Optional: For an added touch of smokiness, use a smoking gun or torch to lightly char the pineapple leaf before garnishing.

• Appetizers: Spicy mango salsa, grilled corn with chili-lime butter, jalapeño poppers.

• Main Course: Grilled fish tacos, carne asada, pineapple-glazed pork ribs.

• Dessert: Pineapple upside-down cake, dark chocolate chili truffles, coconut flan.

• Non-Alcoholic Version: Replace mezcal with smoky lapsang souchong tea or a smoked soda for a similar profile without the alcohol.

• Extra Smoky Mezcalita: Use a heavily smoked mezcal or add a few drops of liquid smoke to intensify the flavor.

• Sweet and Spicy Mezcalita: Add a splash of passion fruit juice or mango puree for a tropical, fruity twist.