1. Prepare double rocks glass with half-rim of Tajin
2. Combine all ingredients except in shaker
3. Shake with three ice cubes and strain into Tajin-rimmed double rocks glass over single large ice cube
4. Finish with 3 drops of Pooter bitters directly onto cube
5. Garnish with dehydrated pineapple slice
Ginger-jalapeño syrup:
1 cup water
.5 cup white sugar
.5 cup demerara sugar
1 cup peeled and chopped ginger
1 sliced jalapeño (about 1cm thick), with seeds
Dissolve sugar into water, then add ginger and jalapeño.
Bring to a gentle boil, then reduce heat and simmer.
After 15 mins, remove from heat.
Steep for 1 hour, then strain and bottle.
Acid-adjusted pineapple juice:
Add 5.67g citric acid powder and 3.55g malic acid powder to 6oz of pineapple juice, stir with glass or wood; do not use metal!