Mezcal is trending at bars in the US, but Mexicans have been drinking it for centuries. For this cocktail, the bartenders here use young mezcal aged no more than two months and they rim the glass with worm salt (spicy salt that's made with actual worms!).
Worm salt (or kosher salt mixed with chili powder)
1 3/4 ounces mezcal
3/4 ounce orange liqueur (such as Cointreau)
1 3/4 ounces pineapple juice
3/4 ounce fresh lemon juice
1/2 ounce agave nectar
Dried pineapple and pineapple leaf, for garnish
Spread some worm salt on a small plate. Moisten the rim of a short glass with water; dip in the worm salt. Fill with ice.
Combine the mezcal, orange liqueur, pineapple juice, lemon juice and agave in a cocktail shaker with ice. Shake well and double strain into the prepared glass. Garnish with the dried pineapple and pineapple leaf.