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Ingredients
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Cocktail
Method
Cocktail
Prepare the rim
Pour the chili powder and sea salt onto a small plate and mix evenly. Run the lime wedge around the rim of a rocks or coupe glass, then dip the glass rim into the chili-salt mixture to coat. Set the glass aside.
Combine liquids
Add the Sauza blanco tequila (2 oz), pineapple juice (3 oz), Cointreau (1 oz), and fresh lime juice (0.75 oz) to the shaker with the muddled jalapeño and agave.
Shake with ice
Fill the shaker with ice cubes (about 1 cup) and shake vigorously for 12–15 seconds until the exterior of the shaker is well chilled (this also slightly dilutes and integrates flavors).
Double strain and serve
Double-strain the cocktail into the prepared rimmed glass over fresh ice (if using a rocks glass) or neat into a chilled coupe. Double-straining (using a fine mesh strainer along with the shaker strainer) removes jalapeño bits and ice shards for a clean drink.
Garnish
Thread the pineapple wedge onto a cocktail pick and rest it on the rim. Optionally add a thin jalapeño slice on top of the pineapple wedge for visual heat. Serve immediately.
Adjustments and notes
For more heat, leave seeds in the jalapeño or add an extra slice and muddle more aggressively. For a sweeter cocktail, increase agave syrup by 0.25–0.5 oz. For a smokier profile, substitute 0.5 oz of tequila with mezcal.