Ingredients

• Chile piquin or pico piquin powder
• Ice, for serving
• 2 ounces Pineapple-Habanero Puree, recipe follows
• 2 ounces Arbol-Chipotle Syrup, recipe follows
• 2 ounces Ancho Tequila, recipe follows
• 1/2 ounce lime juice
• 4 dashes hot sauce, such as Tabasco
• 1 large jalapeno, hollowed out
• Sweetened milk
• High proof rum
• 1 teaspoon paprika
• 1 habanero pepper
• 1 serrano pepper
• 1 pineapple, peeled and cut into cubes
• 3 ancho chiles
• 1 bottle blanco tequila
• 4 cups white sugar
• 1 tablespoon freshly ground black pepper
• 8 arbol chiles
• 2 chipotles chiles, broken in half
• 1 cinnamon stick

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Instructions

1. For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
2. Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila, lime juice and hot sauce to a cocktail shaker. Shake and strain over the ice in the glass.
3. For the garnish: Fill the jalapeno with sweetened milk. Float high proof rum on top and light on fire. Place a skewer through the jalapeno to steady it over the cocktail. Serve with a tequila glass on side to set the jalapeno in when done.
4. Place the paprika, habanero, serrano and pineapple in a blender and blend until smooth.
5. Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.
6. In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes. Remove the cinnamon and cool.