Recipe courtesy of Tess Rose Lampert
Makes one cocktail
2 oz mezcal, such as peloton de la muerte
2 oz pineapple juice
1 oz fresh squeezed lime juice
1/2 oz habanero simple syrup*
Ice
Sal de gusano for garnish, optional
*to make simple syrup combine 1 cup sugar with 1 cup water and 2-3 habaneros, sliced in half. Bring to a boil until the sugar dissolves and then simmer until the syrup is very spicy, tasting to ensure spice level, about 5 minutes. Strain and cool. Syrup keeps in the fridge for up to 3 months.
Combine the ingredients in a shaker over ice, shake to combine and chill. Strain into a glass over fresh ice and garnish with a sprinkling of sal de gusano.