War Admiral

1 ounce Arette reposado tequila
¾ ounce St. George green chile vodka
¼ ounce Serrano-Infused Blanco Tequila (see Note)
¼ ounce Lustau PX sherry
¼ ounce Pineapple Gum Syrup (see Note)
½ teaspoon Combier Kümmel
Garnish: Pineapple fronds and Tajín seasoning

Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the Pineapple fronds and dust the top with Tajín seasoning. Serve with a straw.

Note: To make Serrano-Infused Blanco Tequila, combine 750ml tequila and 1 thinly sliced serrano pepper in a container. Let stand at room temperature for up to 20 minutes, tasting often to monitor the heat level. Strain through a fine-mesh sieve, then funnel back into the tequila bottle and refrigerate until ready to use, up to 1 month.

To make the Pineapple Gum Syrup, combine 250g cane sugar, 15g gum arabic, and 1.5g citric acid in a blender and process for 30 seconds. With the blender running, slowly add the pineapple juice and continue to process until all the dry ingredients have dissolved, about 2 minutes. Pour the mixture into a sealable, heatproof plastic bag. Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145° Fahrenheit. Place the bag in the basin and cook for 2 hours. Place the bag in an ice bath and let cool to room temperature. Strain through a paper coffee filter or Superbag, transfer to a storage container, and refrigerate until ready to use, up to 1 week.