Put the three slices of jalapeño in a cocktail shaker along with one or two of the raspberries. Muddle them well—really crush the pepper slices. When the peppers are pretty well worked over, add the rest of the raspberries and muddle everything together a bit more. (If you put all of this in the shaker all at once, the peppers won't be sufficiently crushed—gradualism is key here.)

Add the simple syrup, orange and lime juice, and mezcal, and a few ice cubes. Cap tightly and shake for at least a minute to marry everything together and get it nice and cold.

Pour over a few handsome big ice cubes, or any ice cubes you have really, in a glass, garnish with the fourth slice of jalapeño, and that's it. You're done. Please enjoy.