Spicy Serrano Pineapple Margarita

1. Place the serrano chiles over a gas flame, or in a dry skillet over high heat. Char the chile all over, turning a few times, until blackened. Remove and let cool, then halve the chile and de-seed, if desired. 
2. To make the tajin salt. Combine all 3 ingredients on a shallow plate. Rim your glass. 
3. In a cocktail shaker or glass jar, add the pineapple, mint, tequila, orange liquor, lime juice, and honey (or sugar). Add 1-2 quarters of the chile. Muddle together, squashing everything to release the juices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be.
4. Strain into your prepared glass. Top with ginger beer, if desired. Garnish with mint and pineapple wedges. Enjoy!