Sweet, tangy, smoky and a lil spicy, these pineapple mezcalitas have it all! The recipe is easily cut in half if you're hanging out with a friend, or easily doubled if you are imbibing with a group (psst, you can batch these out ahead of time, keep in the fridge and shake up when your guests arrive). Don't skip the serrano mace syrup—the serrano gives a mild fresh, green chilli heat, while the mace enhances and rounds out the sweetness of the pineapple juice.
The rim is inspired by Tamborines—a Mexican tamarind candy, spiced with chillies—with bright, tangy Wild Heimang standing in for the tamarind. This mix would also be delightful sprinkled over fruit like wedges of pineapple (go figure, right?), mango, cucumber and honeydew melon.