0.75 oz Patron Blanco
0.75 oz Masumi Sake
1 oz lime juice
1.5 oz jalapeño/pineapple syrup*
2 spritzes of Suntory Whiskey
1 cup sugar
1 cup pineapple juice
1 whole jalapeño pepper sliced in half
Combine ingredients and steep for 2-4 hours. Because jalapeno peppers vary in heat, you should taste the syrup after about two hours to ensure the heat doesn’t overpower the sweet. Strain and it’s ready to use in the cocktail.
Salt the rim of your glass. Pour a couple of ounces of whiskey into a small clean spritzing bottle – spritz two pumps into your glass before serving to give the cocktail a wonderful aromatic character. Combine all ingredients, including jalapeño/pineapple syrup, in a shaker tin. Add ice. Shake and strain over ice.
Garnish with some dehydrated pineapple and a slice of jalapeño.