Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer. Remove from heat and stir in 2 tablespoons agave syrup. Add 1 sliced jalapeño (seeds in for more heat, seeded for milder). Let steep for 20–30 minutes, taste and adjust heat. Strain out jalapeño and cool. Store in fridge; use 0.5 oz per cocktail.

Cocktail Assembly

Muddle

In a cocktail shaker or mixing glass, add 2 fresh pineapple chunks and 6 fresh mint leaves. Gently muddle once or twice to release juices and aromatics — avoid over-muddling mint to prevent bitterness.

Combine

Add 2 oz Crossip Blazing Pineapple, 0.5 oz jalapeño-agave syrup, 0.75 oz yuzu juice, 0.5 oz elderflower liqueur, and 2 dashes aromatic bitters to the shaker. Add 6 ice cubes.

Shake

Shake vigorously for 12–15 seconds until well chilled and slightly frothy from pineapple.

Prepare glass

Fill a double old-fashioned glass or highball with crushed ice (about 1 cup).

Strain & Serve

Double-strain the shaken cocktail over the crushed ice to remove pulp and mint fragments. Top with a light sprig of fresh mint pressed briefly against the rim and lay a thin pineapple wheel on the side. Add an optional jalapeño slice atop the pineapple for contrast.

Final touch

Optionally add a small drizzle (3–4 drops) of the remaining jalapeño-agave syrup over the top and a tiny dash of bitters. Serve with a straw and enjoy.