Combine pineapple chunks, sugar and water in a small saucepan. Slice the half jalapeño (remove seeds for milder heat, keep seeds for more heat) and add to the pan. Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 6–8 minutes until pineapple softens and flavors meld. Remove from heat and allow to steep for 15–20 minutes for desired heat level.

Strain the mixture through a fine mesh sieve, pressing on solids to extract syrup. Discard solids (or reserve cooked pineapple for another use). Stir in lime zest if using. Cool syrup to room temperature. Transfer to a sealed container and refrigerate; syrup will keep 1 week.

Assemble Cocktail

Prepare glass

Rub a lime wedge around the rim of a rocks glass or coupe. Dip rim in coarse salt or chili salt to coat. Fill glass with fresh ice if serving on the rocks.

Build and shake

In a cocktail shaker, add 3 tbs Seedlip (or chosen non‑alc spirit), 1.5 tbs agave‑style non‑alcoholic spirit (or 0.5 oz in measurement of Notas de Agave), 1 oz fresh lime juice, 0.5 oz non‑alcoholic triple sec (or indicated substitute), and 0.5–0.75 oz pineapple‑jalapeño syrup (start with 0.5 oz for milder spice). Fill shaker with ice and shake vigorously for 12–15 seconds until well chilled.

Taste and adjust

Taste a small amount (or wet pour into a coupe). If you prefer sweeter, add another 0.25–0.5 oz syrup. If you prefer more citrus, add 0.25 oz lime. If more agave note is desired, add an extra 0.25 tbs agave‑style spirit.

Strain and serve

Double strain into the prepared rimmed rocks glass over fresh ice (or serve neat in a chilled coupe). Garnish with a thin jalapeño slice laid on the surface and a pineapple wedge or lime wheel.

Serving & Storage

Serve immediately. Store leftover pineapple‑jalapeño syrup refrigerated up to 1 week. Adjust spice of future batches by increasing or decreasing jalapeño quantity or steep time.