On a small plate combine the coarse kosher salt, ground green cardamom, lime zest and granulated sugar (if using). Stir with the back of a spoon until evenly distributed and the zest is integrated.

Rub the lime wedge around the outside rim of a highball or Collins glass (or rocks glass if preferred). Turn the glass upside down and press the wet rim into the cardamom salt mixture, rotating to coat evenly. Set the glass aside to dry while you build the cocktail.

Cocktail

Fill a cocktail shaker with the ice (about 3/4 full).

Add the tequila blanco and fresh lime juice to the shaker.

Shake vigorously for 8–10 seconds to chill and slightly dilute the tequila-lime mixture.

Fill the rimmed glass with fresh ice (cubed).

Strain the shaken tequila-and-lime into the prepared glass over ice.

Top gently with the peach cream soda. Pour slowly over the back of a bar spoon if you want to preserve some layering (about 3 oz).

Give the drink one gentle stir (1–2 turns) to integrate soda without flattening carbonation.

Garnish with a lime wheel on the rim and an optional fresh peach slice. Serve immediately.