Chupacabrito

• 1 oz Nuestra Soledad 'Ejutla' Mezcal
• 1 oz pineapple juice
• .75 oz Giffard Ginger of the Indies
• .5 oz fresh lime juice
• 2 jalapeño slices (muddled)

Muddle jalapeño pepper slices in a shaker tin; add remaining ingredients and shake well with ice; double-strain up in a cocktail glass. Garnish with jalapeño slice.