Rub the lime wedge around the rim of a rocks or coupe glass. Dip the rim into a small plate holding the coarse salt (and tajín if using) to coat. Set the glass aside.

Muddle pineapple

In a cocktail shaker, add the fresh pineapple chunks. Gently muddle 6–8 times until the pineapple releases juice but still has some texture—do not over-mash into a puree.

Combine ingredients

Add the mezcal, fresh pineapple juice, fresh lime juice, orange liqueur, and agave syrup into the shaker with the muddled pineapple.

Shake with ice

Fill the shaker with ice (about 3/4 full). Seal and shake vigorously for 12–15 seconds, until the shaker is cold and slightly frosty.

Double-strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Use a fine mesh strainer to catch pineapple pulp for a smooth drink but keep the bright flavor.

Garnish

Thread a pineapple wedge and lime wheel on a pick (or perch separately) and place on the glass rim. Optionally sprinkle a tiny pinch of smoked sea salt or tajín over the top.

Rim & Finish

If you prefer a half-rim, press only half the glass rim into the salt/tajín mixture after wetting with lime. For a more pronounced smoky-salty note, use smoked sea salt on the rim and a small finishing pinch on the cocktail surface.