1. Add tequila, pineapple juice, lime juice, and agave to a large pitcher. Stir to combine.

2. Stir in jalapeño slices. For more heat, muddle a few slices against the side of the pitcher. Chill 2 hours if you have time—the jalapeño will infuse.

3. To serve, rim glasses with tajín if using and fill with ice. Pour 3–4 oz of the chilled concentrate into each glass and top with 4–6 oz cold Topo Chico.

4. Garnish with lime wheels and a jalapeño coin. Keep remaining concentrate refrigerated up to 48 hours.