Place 4 oz blanco tequila and 1/2 sliced jalapeño (include seeds for more heat, remove for milder) into a clean jar. Seal and let sit at room temperature for 30–60 minutes for a quick infusion, checking flavor every 10–15 minutes. Strain out jalapeño when desired heat is reached and reserve liquid. Use 0.5 oz of this infused tequila per cocktail.

Make House Sour Mix

In a small container or shaker, combine 2 oz fresh lemon juice, 2 oz fresh lime juice and 3 oz simple syrup (1:1). Stir or shake briefly to combine. Keep chilled. This yields about 7 oz; use 0.75 oz per cocktail and refrigerate remaining.

Rim & Assemble

Prepare the chili-lime salt rim: if not pre-made, mix 1 tbsp flaky sea salt with a pinch of chili powder (or cayenne) and 1/4 tsp lime zest. Spread on a small plate.

Run a lime wedge around the outside lip of a chilled rocks glass or coupe (depending on presentation). Dip the rim into the chili-lime salt to coat; tap off excess.

Shake the Cocktail

Add 2 oz Bendita Vida (or blanco tequila), 0.75 oz triple sec, 1 oz passionfruit puree, 1 oz fresh pineapple juice, 0.75 oz house sour mix and 0.5 oz jalapeño-infused tequila into a cocktail shaker. Fill shaker with ice.

Shake vigorously for 12–18 seconds until well chilled and slightly diluted.

Double-strain (to remove pulp and ice shards) into the prepared glass over fresh ice (or serve up without ice in a coupe).

Garnish

Garnish with a pineapple wedge or wheel on the rim and a thin slice of jalapeño laid on the surface or skewered with the pineapple. Optionally express a small lime peel over the top for extra aroma.

Serving & Notes

Serve immediately. Adjust jalapeño infusion strength next time by varying infusion time or amount of pepper. If passionfruit puree is very sweet, reduce simple syrup in the house sour by 0.25–0.5 oz.