Ingredients:
2 oz red chili-pineapple infused tequila
.75 oz Cointreau
.75 oz lime juice
1 oz pomegranate juice

Method:
Infuse tequila with pineapple and Thai chili pepper or jalapeño one day prior. Pour all ingredients and shake. Strain over ice into a pilsner glass or hurricane glass. Garnish with pineapple and Thai chili.

Created by mixologist Brice Mastroluca for Bagatelle (1 Little West 12th St., NYC)