2oz serrano-infused mezcal
3oz pineapple juice
0.75oz triple sec
Combine in tin with ice. Shake and double strain into chilled rocks glass. Garnish with fresh fruit and/or chili powder.
To make serrano-infused mezcal: slice one or two serrano peppers into a sealed jar of 4-8oz mezcal. Refrigerate for 24-48 hours.