Spread the coarse salt (or Tajín) on a small plate. Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt so it sticks evenly. If using, sprinkle a little lime zest onto the rim for extra aroma.

Muddle & Build

Muddle cucumber and jalapeño

In a cocktail shaker or mixing glass, place the 2 cucumber slices and 3 jalapeño slices. Gently muddle 6–8 times — enough to release cucumber juice and jalapeño oils without pulverizing into mush. Taste a small amount of the muddled mix if unsure about heat; remove a slice if it seems too spicy.

Add spirits and sweetener

Add 2 oz 21 Seeds tequila, 0.5 oz Pierre Ferrand orange curaçao, 1 oz fresh lime juice, and 0.5 oz agave syrup to the shaker with the muddled cucumbers and jalapeño.

Ice and shake

Add a generous scoop of ice (about 1 cup) to the shaker. Seal and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Strain & Serve

Double strain into glass

Double-strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) using a Hawthorne strainer and a fine mesh strainer to catch seeds and jalapeño pieces. For a slightly smoother, crushed-ice style, pour over fresh crushed ice instead.

Garnish

Garnish with a thin cucumber wheel slid onto the rim or floated on top. Optionally add a very thin jalapeño slice for visual heat.

Adjust and serve

Taste and adjust: if you want it sweeter, add 0.25 oz more agave; if brighter, add 0.25 oz more lime. Serve immediately.