Luz Muerta

Prepare ginger-jalapeno syrup with 1 cup water, 1/2 cup white sugar, 1/2 cup demerara sugar, 1 cup peeled chopped ginger and 1 seeded-in jalapeno sliced about 1 cm thick. Dissolve the sugars in water, add ginger and jalapeno, bring to a gentle boil, simmer 15 minutes, remove from heat, steep 1 hour and strain. For acid-adjusted pineapple juice, stir 5.67 g citric acid and 3.55 g malic acid into 6 oz pineapple juice using glass or wood. Use the listed prepared portions and the source 4:1 salt solution. Coat half the rim of a double rocks glass with chili lime salt. Shake all measured cocktail liquids except the bitters with 3 ice cubes, strain over one large fresh cube and finish with the separate listed 3 drops bitters on that cube and the dried pineapple slice.