Pineapple Picosa Recipe

Infuse Tequila (minimum 4 hours, preferably overnight)

Place 2 cups of fresh pineapple cubes and 1 cup of silver tequila in a clean jar with a tight-fitting lid. If you want additional heat, add half a sliced jalapeño (seeds in for more heat, seeds out for milder). Shake gently, seal, and refrigerate. Infuse for at least 4 hours, ideally 12–24 hours. Taste after 4 hours; when pineapple aroma and a touch of sweetness are present, strain.

Once infused to your preference, strain the tequila through a fine mesh sieve or cheesecloth into a clean container, pressing lightly on the pineapple to extract liquid. Discard solids. Reserve infused tequila chilled. Yield: about 1 cup plus aromatic notes; use 2 oz per cocktail.

Make a 1:1 Morita Simple Syrup

Split and wipe the morita chiles to remove loose seeds if desired (leave some seeds for extra heat). Toast chiles briefly in a dry skillet over medium heat 10–20 seconds per side until fragrant but not burnt. Combine 1 cup water and 1 cup sugar in a small saucepan and bring to a simmer, stirring until sugar dissolves. Add toasted morita chiles and simmer gently for 4–6 minutes to extract flavor. Remove from heat and let steep for 10–20 minutes, longer for more smokiness. For a hint of brightness, stir in 1/2 tsp fresh lime zest after removing from heat.

Strain syrup through a fine mesh sieve lined with cheesecloth into a clean jar, pressing to extract liquid. Discard solids. Refrigerate in a sealed container for up to 2 weeks. Use 3/4 oz per cocktail.

Prepare the Spicy Agave Gusano Salt

Toast 1 tsp of dried gusano (agave worm) or cacao nibs in a dry skillet 30–60 seconds until fragrant, then grind finely in a spice grinder or mortar and pestle. In a small bowl, combine 2 tbsp kosher salt, 1 tsp ground dried chile, the ground gusano/cacao, and 1/2 tsp lime zest. Mix thoroughly and spread on a plate for rimming.

To rim the glass: rub a lime wedge around the glass lip, then dip or press the rim into the gusano agave salt to coat evenly. Set glass aside.

Shake and Serve

Add 2 oz pineapple-infused silver tequila, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.75 oz morita syrup into a cocktail shaker. Add about 1 cup ice (or fill shaker three-quarters full). Cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain into the prepared glass (rocks or coupe) over fresh ice or neat, depending on preference. Garnish with a pineapple wedge or a thin slice of fresh morita (or jalapeño) if desired.

Taste and adjust: if the cocktail is too tart, add 0.25 oz more morita syrup; if too sweet, add 0.25 oz more lime. Serve immediately.