Combine 0.5 cup water and 0.5 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add 1 tsp dried chile flakes (or a piece of dried guajillo/ancho) and 1/2 halved fresh jalapeño. Simmer gently for 5 minutes to infuse. Remove from heat and let steep 10–15 minutes for desired heat. Strain through a fine mesh, discard solids, cool to room temperature. Yield ~6 fl oz; use 0.5 oz per cocktail.

Prepare Glass

Chill a rocks or coupe glass in the freezer for 5 minutes or fill with ice water while preparing cocktail.

Rub the rim of the glass with a lime wedge, then dip into coarse or smoked salt to coat the rim evenly. Set glass aside.

Mixing the Cocktail

In a mixing tin or shaker, add 3 jalapeño slices. Muddle gently (1–2 presses) to release aromatic oils without pulverizing—this yields a bright jalapeño note without excessive bitterness.

Add 2 oz Seedlip Spice (or Seedlip Grove), 1 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz agave syrup and 0.5 oz spicy syrup into the shaker.

Fill the shaker with ice and shake vigorously for 10–12 seconds to chill and slightly dilute the drink.

Double strain the mixture (through a Hawthorne or fine mesh) into the prepared chilled glass over 2–3 large ice cubes to keep the cocktail clean of jalapeño bits.

Garnish & Finish

Garnish with a thin pineapple wedge and a jalapeño wheel on the rim. Lightly dust the top with a pinch (about 1/4 tsp) of smoked paprika or chile powder if desired for aroma and color.

Serve immediately with a short stirrer and advise the guest that the cocktail carries a gentle heat from jalapeño and spicy syrup.