Char the chile: Roast the serrano over a gas flame or in a dry skillet until blackened. Let it cool, then slice in half and remove seeds if you prefer less heat.

Prepare the glass: Mix salt, Tajin, and sugar on a small plate. Rub a lime around the rim of a glass and dip it in the mixture.

Muddle the base: In a shaker or jar, combine pineapple, mint, orange juice, lime juice, honey, and a few pieces of the chile. Muddle well to release all the flavors.

Shake it up: Add ice to the shaker and shake for 30 seconds.

Strain and serve: Strain into the prepared glass over ice.

Finish with fizz: Top it off with ginger beer or seltzer and garnish with a sprig of mint and pineapple wedge if you’d like.