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


    This tale has been unlawfully lifted without the author''s consent. Report any appearances on Amazon.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.