Make the jugo verde by whizzing the pineapple, parsley, lime juice, cucumber and 200-250ml water in a blender. Add the jalapeño (the amount will depend on how spicy you’d like it) and blend. Adjust the sweetness by adding some agave syrup. Strain into a jug and chill – this makes about 800ml, use for another round of cocktails, or freeze the leftovers.

Mix the mezcal with a dash of agave syrup, 50ml of the jugo verde and some ice cubes in a cocktail shaker. Shake and strain into glasses with a slice of cucumber for garnish.