- 2 oz. Natural pineapple in cubes
- 1 oz. orange juice
- 1 oz. Mezcal Santo Gusano
- 1 ¼ oz agave honey
Sliced pineapple with Piquin chili powder
- Macerate all solid ingredients.
- Pour the mix into the mixing glass, add the mezcal and shake vigorously.
- Pour into the glass with ice frosted with the piquin chili.
- Garnish with the pineapple slice.