• 2 oz Mezcal
• 3 oz Iberia Coconut Water
• 1 oz Fresh Lime Juice
• ½ oz Agave Syrup or Iberia Raw Turbinado Sugar Syrup
• ½ oz Triple Sec
• 2 slices San Marcos Jalapeños, plus extra for garnish
• Ice cubes
• Tajin or Salt for rim
• Toasted coconut flakes
• Dried Pineapple for Garnish

Rim a rocks glass with lime juice and dip into Tajin or salt. Fill with ice.

In a shaker, muddle the San Marcos Jalapeño slices. Add mezcal, Iberia Coconut Water, lime juice, triple sec, and agave syrup. Fill with ice and shake for 15 seconds.

Strain into the prepared glass. Garnish with a lime wheel, extra jalapeño