Rim a rocks glass with a mixture of Korean red pepper, salt and sugar, and set aside.
Muddle the lime wedge and cilantro in a shaker.
Add the remaining ingredients with ice and shake until well-chilled.
Double-strain into the prepared rocks glass over fresh ice.
Garnish with a pineapple wedge.
Serve with a straw.
*Grilled-pineapple-infused Sauza Blue silver tequila: Remove the skin and top of a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Remove from heat and let cool. Roughly chop and place into a container with 750 mL of Sauza Blue tequila (or any other 100 percent agave tequila). Allow the mixture to steep for 2 days in the refrigerator, then strain out solids.