Pour the salt onto a small plate. Circle the rim of your glass with the lime wedge, then roll the rim in the salt.

Pour the tequila, mezcal, Caesar mix, pineapple juice, and lime juice into a cocktail shaker (or other mixing vessel). Fill the shaker with ice to just above the top of the liquid and stir with a bar spoon until the outside of the shaker is very cold to the touch.

Fill the rimmed glass three-quarters full with fresh cubed ice. Strain the contents of the shaker into the glass and top with additional ice if desired. Garnish with the pineapple skewer.

Place the pineapple spear on the skewer. (If you’re using a wooden skewer, soak it in advance so it doesn’t burn.) Get a BBQ (or grill pan) screaming hot and grill the pineapple on all sides until nice char marks develop, approximately 5 minutes per side.

Remove the pineapple skewer from heat and, while it’s still hot, brush with the honey and dust with a pinch of Tajín.