Place 10 oz of blanco tequila in a clean jar. Add the halved jalapeño (seeds removed for milder heat, left in for spicier). Seal and taste after 1 hour — heat builds quickly. For a medium-heat infusion, steep 1–2 hours; for stronger heat, steep 4–8 hours or overnight, tasting periodically. Once desired heat is reached, remove the jalapeño and strain tequila into a bottle. Chill. Use 2 oz infused tequila in the cocktail; if you choose not to infuse, proceed with 2 oz plain Jose Cuervo and add a muddled jalapeño slice in the shaker (see cocktail directions).

Peach–Vanilla Puree

Prepare puree

If using fresh peaches, blanch for 20–30 seconds in boiling water then shock in ice water to loosen skins; peel, pit, and chop. Combine 2 cups chopped peaches (or frozen peaches thawed) with 1 tsp pure vanilla extract, 2 tbsp simple syrup (or water) and 1 tsp lemon juice in a blender. Purée until completely smooth. Taste and adjust sweetness with additional simple syrup if needed. Strain through a fine mesh sieve for an extra-smooth texture if desired. Refrigerate until ready to use. Yields ~10–12 oz; use 1.5 oz per cocktail.

Rim & Glass

Pour a thin layer of Tajín (mixed with 1/2 tsp coarse salt if you like) onto a small plate. Rub the lime wedge around the rim of a rocks glass, then dip the rim into the Tajín to coat evenly. Fill the glass with fresh ice. Set aside.

Cocktail Assembly

Muddle (if not using pre-infused tequila)

If you did not make jalapeño-infused tequila, place 1–2 thin jalapeño slices in the cocktail shaker and gently muddle once or twice to release a touch of heat and flavor. Be careful not to over-muddle — you want a hint of jalapeño oil, not overpowering bitterness.

Combine ingredients

Add 2 oz jalapeño-infused tequila (or 2 oz Jose Cuervo Tradicional plus the muddled jalapeño), 1 oz fresh lime juice, 1.5 oz peach–vanilla puree, and 0.5 oz agave syrup to the shaker. Add a generous scoop of ice (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until the shaker exterior feels cold and slightly frosted. This chills and dilutes the drink to balance flavors.

Strain & Serve

Double-strain the cocktail into the prepared rocks glass over fresh ice using a Hawthorne strainer and fine mesh strainer (to remove jalapeño solids and peach pulp).

Garnish

Garnish with a lime wedge on the rim and a jalapeño wheel floated on top or skewered. Optionally, dust a pinch of Tajín over the top for extra aroma.