Recipe courtesy of Verde Mexican Kitchen & Cantina
Makes 1 cocktail
2 parts Corralejo reposado tequila
1 part Licor 43 vanilla liqueur
1 part pineapple juice
1 part lime juice
1 muddled jalapeño
Pinch of cayenne pepper
In a small shaking tin: Take a slice of the jalapeño and muddle it in the vanilla liqueur (always sample the pepper first, add a larger or smaller slice depending on what heat level you prefer), add the remaining ingredients, fill with ice, shake, double strain into coupe, top with a pinch of cayenne pepper.