Miso Syrup: In a saucepan, combine 1 cup water and 1 cup sugar over medium heat, stirring until dissolved. While still warm, pour about 6 oz into a separate jar and stir in 1 tsp miso paste until smooth. Let cool, then store both syrups in the fridge—use the miso syrup for this cocktail and the remaining simple syrup for other drinks.
Heat a cast iron skillet over medium-high heat. Add chopped pineapple chunks and sear until golden brown—about 5 minutes per side. Remove from heat and let cool.
Add grilled pineapple to a cocktail shaker and muddle. Then pour in pineapple juice, tequila, lime juice, Cointreau, and your miso syrup. Add a few ice cubes and shake until the shaker feels cold.
Run a lime wedge around the rim of your glass and dip it in Tajín. Using a mesh strainer, strain the cocktail into the glass. Top with soda water if desired
Garnish with a lime wheel (or a pineapple wedge!) and enjoy the perfect balance of smoky, sweet, and savory.
