• 1-3⁄4 ounces Del Maguey Vida Single Village Mezcal or Tobala for extra complexity
  • 1⁄2 ounce morita chile–infused Zacapa 23 rum (recipe below)
  • 1⁄2 ounce shrimp mole syrup (recipe below)
  • 1 ounce pineapple tepache (recipe follows)
  • 1 pinch chapulín salt (recipe follows)
  • 1 pineapple leaf, for garnish
  • 1 morita chile, for garnish
  • 1 pinch shrimp mole powder, for garnish

Combine all the ingredients, except the garnishes, in a copper julep cup filled with ice and mix using a miniature Mexican chocolate mill or molinillo (or substitute a swizzle stick). Garnish with the pineapple leaf, morita chile, and shrimp mole powder.

Add 6 to 10 morita chiles to a bottle of Zacapa 23 rum. Let sit for 24 hours, then strain and store indefinitely.

Combine 2 cups sugar with 2 cups water in a saucepan over medium heat until the sugar dissolves. Reduce the heat and add 34 cup shrimp mole powder and a pinch of salt. Stir until combined, remove from the heat, and let cool. Store in the refrigerator for up to 10 days.

Remove the skin from 1 pineapple, then clean and chop the skin. Combine the pineapple skin, 11⁄ 3 cups brown sugar, and 81⁄ 2 cups of water in a saucepan over medium- high heat until the sugar is dissolved. Transfer the contents of the saucepan to a large, clean glass jar or bowl and cover with a cheesecloth or towel. Let the mixture ferment for 4 to 7 days. Strain into a clean bottle and serve. Store in the refrigerator for up to 3 days.