- 1 oz Nuestra Soledad 'Ejutla' Mezcal
- 1 oz pineapple juice
- .75 oz Giffard Ginger of the Indies
- .5 oz fresh lime juice
- 2 jalapeño slices (muddled)
Muddle jalapeño pepper slices in a shaker tin; add remaining ingredients and shake well with ice; double-strain up in a cocktail glass. Garnish with jalapeño slice.