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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.
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.
Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.