Combine 1.5 cups Don Julio Blanco and 1 cup chopped ripe pineapple in a clean, sealable jar. Stir briefly, seal, and let sit at room temperature for 2 hours for a light infusion or refrigerate and infuse up to 6 hours for a stronger flavor. Taste after 2 hours and again periodically until desired pineapple intensity is reached (do not exceed 24 hours for this quick infusion to avoid bitterness). Once infused, strain thoroughly through a fine mesh sieve lined with cheesecloth into a clean bottle, pressing gently on the pineapple to extract liquid. Discard solids. Chill infused tequila before mixing cocktails.

Cocktail Assembly

Prepare glass: if using a rim, rub a lemon wedge around the glass rim and dip into sea salt or chilli-salt (about 1 tablespoon) to coat. Set glass aside.

Measure ingredients: add 2 oz chilled pineapple-infused tequila, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 0.25 tsp caliente chilli spice into a cocktail shaker.

Add bitters and ice: add 2 dashes orange bitters and a generous scoop of ice (about 1 cup) to the shaker. Secure lid.

Shake: shake vigorously for 10–15 seconds until the shaker is cold to the touch. This chills and dilutes the cocktail to proper balance.

Fine strain and serve: double-strain (using the shaker strainer and a fine mesh if possible) into the prepared chilled rocks glass over fresh ice, or serve neat in a coupe if preferred.

Garnish and finish: thread a pineapple wedge (and optional lemon twist) on the rim. Lightly dust the top of the drink with a very small pinch of caliente chilli spice if you want extra heat. Serve immediately.