Place 8 oz vodka and the halved jalapeño in a clean jar. Seal and let sit at room temperature for 4–8 hours, tasting every hour after 2 hours. For medium heat remove after 3–4 hours; for hotter infusion leave up to 8 hours. Strain out jalapeño and transfer infused vodka to a bottle. Chill before using. Yields about 8 oz infused vodka.

To Make Prickly Pear Purée

If using fresh prickly pear, carefully remove skins (use gloves or tongs). Place 4 oz peeled flesh in a blender with 1 tbsp water and puree until smooth. Press through a fine mesh sieve into a bowl to remove seeds and pulp. Adjust quantity to yield 1.5 oz per cocktail. If using frozen or bottled purée, measure directly and stir to combine.

Cocktail Assembly

Prepare the glass: rub the lime wedge around the rim of a chilled rocks or coupe glass. Mix the coarse salt and optional sugar on a small plate. Dip the wet rim into the salt (or salt-sugar mix) to coat evenly. Set glass aside.

Add 2 oz jalapeño-infused vodka, 0.75 oz orange curaçao, 1.5 oz prickly pear purée, 0.75 oz fresh lime juice and 0.25 oz agave syrup (if using) into a cocktail shaker.

Fill the shaker with ice (about 6 oz or enough to three-quarters full). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Double-strain the cocktail into the prepared chilled glass over fresh ice (for a rocks drink) or neat into a coupe. Double-straining removes any pulp or small ice shards for a smooth finish.

Garnish with a thin slice of jalapeño placed on the rim or floated on the surface and a small prickly pear slice or edible flower. Serve immediately.

Taste note and adjustments: if the cocktail is too spicy, reduce jalapeño infusion time next batch or add a touch more agave (0.25–0.5 oz). If too tart, increase agave slightly. For more orange aroma, rinse the glass with a small amount (0.1 oz) of curaçao before assembling.