Step 1

Cut the 1/2-inch slice of jalapeno into smaller pieces.

Step 2

Add cilantro and jalapeno pepper to a cocktail shaker and muddle them together.

Step 3

Add ice, Chambord, Mezcal, and pineapple juice, and give it a good shake (make sure the lid is on securely).

Step 4

Strain into two coupe glasses, about 3/4 full, and top with Prosecco.

Step 5

Garnish with cilantro and jalapeno slice if desired.