Place 3 thin jalapeño slices in the bottom of a cocktail shaker or mixing glass. If you prefer milder heat, remove the seeds from one or more slices before muddling.

Muddle

Using a muddler or the back of a spoon, gently muddle the jalapeño slices 6–8 times to release their oils and heat. Do not over-muddle into a paste — you want aromatic heat, not too much vegetal bitterness.

Add liquids

Add 2 oz blanco tequila, 0.5 oz orange liqueur, 1 oz fresh lime juice, and 0.5 oz organic agave nectar to the shaker with the muddled jalapeño.

Shake with ice

Fill the shaker with about 1 cup of ice, secure the lid, and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosty.

Strain

Double-strain the cocktail into a rocks glass filled with fresh ice using a Hawthorne and fine mesh strainer (or a fine strainer alone) to remove jalapeño bits and seeds for a clean drink.

Garnish & Rim (optional)

If you want a salted rim, run the lime wedge around the glass rim and dip into about 1 teaspoon kosher or flaky sea salt. Add the jalapeño slice to the drink and place the lime wedge on the rim.