Infusing pineapple juice

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

Ingredients

2oz jalapeño-infused pineapple juice

1oz mezcal

0.25oz Malibu rum

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0.25oz lime juice

1oz prosecco

0.25oz 151-proof rum (Bacardi recommended)

1.5oz tabasco sauce

0.5oz strawberry grenadine

black salt

Building the cocktail

Mix pineapple juice, mezcal, Malibu rum, lime juice, 0.25oz grenadine and tabasco in a mixing glass with ice; shake vigorously.

Pour into serving glass rimmed with black salt.

Add prosecco, gently stir. Float the remaining grenadine throughout for a fiery look.

Garnish and presentation

On a skewer, add two marshmallows Rest the skewer in the bottom of the glass so that the marshmallows hang just above the top of the liquid. Float 151-proof rum and light both the rum and the marshmallows on fire.