In a cocktail shaker, place 3 jalapeño slices and 6 fresh basil leaves. Add the simple syrup and gently muddle 6–8 times—press to release basil oils and jalapeño heat without pulverizing into bits.

Build and shake

Add 2 oz reposado tequila, 1.5 oz fresh pineapple juice, 0.5 oz fresh lime juice and 1 dash angostura bitters to the shaker with the muddled aromatics. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.

Prepare glass

Add one large ice cube (or fresh ice) to a rocks glass.

Double strain and serve

Double-strain the cocktail into the prepared rocks glass over the large ice cube to remove solids (use a fine strainer if available).

Garnish

Express a basil sprig over the drink (clap between hands to release aroma) and place it alongside an optional thin jalapeño wheel on the ice. Serve immediately.

Notes on heat and balance

Adjust jalapeño quantity and whether to keep seeds to control heat. If the cocktail tastes too tart, add 0.25–0.5 oz more simple syrup; if too sweet, add a splash more lime juice.

Tools

Use a muddler to press basil and jalapeño gently. Shake in a shaker or mixing tin with ice until well chilled. Use a fine strainer when pouring to keep the texture smooth. Serve in a rocks glass with a large cube for slow dilution.