Infusing pineapple juice

Slice one jalapeño into each 8oz of pineapple juice, and let rest for 24 hours.

Ingredients

2oz jalapeño-infused pineapple juice

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1oz mezcal

0.25oz Malibu rum

0.25oz lime juice

1oz prosecco

0.25oz 151-proof rum

Building the cocktail

Mix pineapple juice, mezcal, Malibu rum and lime juice in a mixing glass with ice shake vigorously.

Add prosecco, gently stir.

Garnish and presentation

On a skewer, add, in order: half a jalapeño, a pineapple cube, a maraschino cherry, another pineapple cube, and the other half of the jalapeño. Rest across the rim of the glass. Float 151-proof rum and light it on fire.