2 oz. blanco tequila
2 oz. pineapple juice
1 oz. lime juice
1/2 oz. rich simple syrup (2:1)
1/4 jalapeño
Add the syrup and jalapeño to an empty shaker tin. Muddle until the jalapeño is crushed and its juices and oils are released. Add ice to the tin as well as the tequila and juices.
Shake well, then double-strain into a glass rimmed with salt or Li Hing Mui powder. Garnish with pineapple.