Infusing pineapple juice

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

  Ingredients

  2oz jalape?o-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 jalape?o, a pineapple cube, a maraschino cherry, another pineapple cube, and the other half of the jalape?o. Rest across the rim of the glass. Float 151-proof rum and light it on fire.