Brew a strong cup of lapsang souchong tea using about 1 tablespoon of tea leaves steeped in 1 cup of boiling water for 5-7 minutes. Let it cool completely.

Juice fresh pineapples to yield about 2 ounces of pineapple juice and squeeze 1 ounce of fresh lime juice.

In a cocktail shaker, combine the fresh pineapple juice, lime juice, a splash of apple cider vinegar, 2 ounces of cooled lapsang souchong tea, and a drop of liquid smoke. Shake for about 15 seconds.

Moisten the rim of your serving glass with lime juice and dip it into Tajín seasoning.

Fill the glass with ice cubes, strain the mixture from the shaker into the glass over the ice.

Garnish with a slice of grilled pineapple or fresh jalapeño rings. Serve immediately.