Methods

For the serrano mace syrup

1. Combine the honey, water, mace and serrano chilli in a small saucepan and heat over medium high heat until the sugar dissolves. Reduce the heat to medium low and continue to cook for another 4 minutes at a gentle simmer (this allows the serrano and mace to infuse in the syrup). Remove from the heat, let come to room temperature, strain and refrigerate until ready to use.

For the pineapple mezcalitas

1. Combine the pineapple juice, mezcal, orange liqueur, lime juice, serrano mace syrup and salt into a cocktail shaker. Add ice and shake for 30 seconds to 1 minute.
2. In a shallow bowl or on a small plate, mix the sumac, chilli powder, coconut sugar and salt. Pour the juice of 1/2 a lime into a second shallow bowl or plate. Taking one glass at a time, dip the rim of a glass in the lime juice and then in the sumac chilli mixture. Add ice to each glass, divide the shaken mezcalitas into the glasses and garnish each with a lime wedge. Cheers!