Roast the red pepper over a flame or under the grill until the skin is charred and blackened. Allow to cool. Peel, seed and cut the pepper in half. You will use ½ a pepper for each drink.
Cut off the skin of the pineapple. Slice off the top and the bottom. Cut the pineapple in half and cut out the tough core. Cut into eight spears. Use 1 spear for each drink. (See note).
In a cocktail shaker or wide mouthed jar with a lid muddle (mash) together the red pepper and pineapple until it is nice and juicy.
Chop and seed the jalapeno, if using. According to taste, add 1/8-1/4 of the diced jalapeno to the shaker and muddle some more.
Add the juice of ½ a lemon, ½ oz simple syrup, 1 ½ oz vodka and ½ oz tequila to the drink.
Prepare your glass by rubbing the side or rim of the glass with some of the remaining pineapple. Then dip the glass in Tajin spice mmix to coat.
Put two scoops of ice in the shaker, cover it and shake vigorously until the shaker is chilled.
Strain the mixture into your prepared glass. Serve over ice or straight up.
Repeat for the second drink.
Recipe Notes
Note: 2 oz of pineapple juice per drink can be substituted for the fresh pineapple. If you can’t find Tajin Spice Mix you can use any chili-lime spice mixture.