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

  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.