Flamming Pinarita Recipe

Prep the rim

Pour the coarse sea salt or Tajín onto a small plate. Run the lime wedge around the outside rim of a rocks glass or margarita glass, then dip the wet rim into the salt/Tajín so it adheres. Set glass aside.

Skewer the pineapple wedge on a short cocktail pick and place the lime wheel on the pick (or set both on the glass rim) for garnish.

Build and shake

Fill a cocktail shaker with the crushed or cubed ice. Add 2 oz silver tequila, 0.5 oz reposado tequila (if using), 2 oz pineapple juice, 1 oz fresh lime juice, 0.75 oz orange liqueur, and 0.5 oz agave nectar. Secure the lid and shake vigorously for 12–15 seconds until well chilled.

Strain into glass

Fill the prepared rimmed glass with fresh crushed ice. Strain the shaken cocktail into the glass over the ice, leaving room at the top (about 0.5–1 inch) for the flaming float.

Add the flaming float

Carefully measure 0.5 oz overproof rum and pour it gently over the back of a spoon onto the top of the drink so it floats. Using a long lighter or long match, carefully ignite the overproof rum. The flame should be small and blue. Let it burn for 10–15 seconds to caramelize a touch on the surface and warm the aromatics, then extinguish by covering with a metal shaker tin or by blowing it out. (Exercise extreme caution: keep hair, clothing, and flammable liquids away; do not attempt if unsure.)

Finish

Immediately place the pineapple and lime garnish on the glass. Optionally, express a lime peel over the drink to release oils before dropping it in. Serve with a straw and warn guests the drink was just flaming.