For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila, lime juice and hot sauce to a cocktail shaker. Shake and strain over the ice in the glass.
For the garnish: Fill the jalapeno with sweetened milk. Float high proof rum on top and light on fire. Place a skewer through the jalapeno to steady it over the cocktail. Serve with a tequila glass on side to set the jalapeno in when done.
Place the paprika, habanero, serrano and pineapple in a blender and blend until smooth.
Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.
In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes. Remove the cinnamon and cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tippling Bros, Paul Tanguay and Tad Carducci, Mercadito Midtown, Miami