In a clean 1-pint jar, combine 16 oz blanco tequila with 2 cups fresh pineapple chunks and 1/2 halved habanero (leave seeds for hotter infusion; remove for milder). Seal and store at room temperature or in a cool dark place for 24–48 hours, tasting after 12 hours. Once the desired heat and pineapple flavor are reached, strain through a fine mesh sieve or cheesecloth into a clean bottle. Discard solids and refrigerate. Yields about 16 oz infused tequila.

Cocktail Build

Prepare the glass rim

Pour 1 tablespoon Tajín and 1/2 teaspoon coarse salt (if using) onto a small plate and mix. Run a lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into the Tajín-salt mixture to coat evenly. Set the glass aside.

Combine cocktail ingredients

Add 3 oz pineapple-habanero infused tequila, 1 oz triple sec, 2 oz fresh mango puree, 0.75 oz fresh lime juice, and 0.5 oz agave nectar into a cocktail shaker. Add approximately 6 oz of ice (enough to fill shaker halfway).

Shake

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the exterior is frosted. This chills and dilutes the drink to balance sweetness and spice.

Strain & serve

Fill the prepared glass with fresh ice (about 1 cup). Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any mango fibers.

Garnish

Thread a mango slice onto the rim or place it on a pick. Finish with a light squeeze of lime over the top if desired and a small dusting of Tajín on the mango. Serve immediately.