This mezcal cocktail is the signature drink at Washington, D.C.’s Espita Mezcaleria.
Add all the ingredients to a cocktail shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice, and garnish with a pineapple leaf.
*Pineapple-cinnamon syrup: Bring 1 cup sugar and 1 cup water to a boil, and simmer until sugar is dissolved. Remove from heat, add 1 cup fresh pineapple chunks and 4 cinnamon sticks, and steep for 30 minutes. Remove solids, and store in the refrigerator.