Combine 2 oz grated piloncillo (or dark brown sugar) and 2 oz water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar fully dissolves. Remove from heat and let cool. For a corn note, if you have toasted corn kernels (optional), bruise 1 tablespoon of toasted ground corn and steep in the hot syrup for 10–15 minutes, then strain. Chill before using. Keeps refrigerated for 2 weeks.

Make grilled pineapple vinegar (yields ~4 oz)

Lightly char or grill about 1/4 cup diced pineapple on a hot pan or grill until you get dark grill marks and caramelization (about 2–3 minutes per side). Place the warm grilled pineapple in a small jar and pour 1/4 cup apple cider vinegar over it. Let steep at room temperature for at least 1 hour (longer for more intensity, up to overnight in fridge). Strain out solids and store chilled. This yields a bright, smoky-sweet pineapple vinegar that complements mezcal.

Cocktail assembly

If you prefer a rim: lightly wet the glass edge with a lime wedge and dip the rim in a shallow plate with a mixture of finely grated piloncillo (or brown sugar) and a pinch of smoked sea salt. Tap off excess.

Add 2 oz Mil Diablos mezcal, 0.5 oz corn piloncillo syrup, 0.5 oz grilled pineapple vinegar, 0.75 oz fresh lime juice, and 3 dashes mole bitters to a cocktail shaker.

Fill the shaker with ice, cap, and shake vigorously for 10–12 seconds until well-chilled and slightly diluted.

Strain the cocktail over a large ice cube in a chilled rocks glass (or double-strain into a coupe if preferred).

Garnish with a grilled pineapple wedge (or charred pineapple slice) and a lime wheel. Optionally finish with a light sprinkle of flaked smoked sea salt or a tiny dusting of piloncillo on the pineapple for aroma.

Serve immediately.