- 1 oz Morita chili infused tequila
- ½ oz celery juice (blend celery stems to create a pulp)
- ¾ oz pineapple juice
To infuse the tequila, take 1 cup of chilies and pour 1 liter of Reposado tequila over the chilies and leave to soak for 90 minutes. Combine tequila, celery juice, and pineapple juice in a cocktail shaker with cubed ice. Shake hard and strain into a high ball glass. Top with Indio beer and stir to combine. Garnish with a pineapple flag dipped in crushed red chilies.