Dierks ' Backstage Marg B Back Porch Recipe

Rim the glass (optional)

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into a shallow plate of kosher salt or Tajín; set the glass aside.

Slice jalapeño

Using a sharp knife, cut a fresh jalapeño into thin slices. If you prefer milder heat, remove and discard the seeds and membranes from 2–3 slices; reserve one thin slice for garnish.

Place the 3 jalapeño slices into a cocktail shaker. Add the fresh lime juice and Tres Agaves agave nectar on top of the slices.

Using a muddler or the back of a spoon, gently muddle the jalapeño slices 6–8 times to release oils and a hint of heat. Don’t over-muddle — you want bright pepper flavor without overwhelming bitterness.

Add 2 oz Astral Tequila to the shaker, then add 6 ice cubes. Secure the lid and shake vigorously for 12–15 seconds until well-chilled (shaker will be frosty).

If you rimmed the glass, remove any excess salt from the inside edge. Fill the prepared glass with fresh serving ice (about 1 cup).

Double-strain the shaken cocktail into the glass through a Hawthorne and fine mesh strainer (or fine sieve) to catch jalapeño solids and seeds, leaving a silky, clear drink.

Garnish with a lime wheel or wedge on the rim and a thin jalapeño slice floated on top of the drink. Serve immediately.