If you want a salted or tajín rim, rub the lime wedge around the glass lip, then dip the rim into a shallow plate with coarse salt or tajín. Set the glass aside to dry briefly.

If you don't already have jalapeño-infused tequila: slice 1 small jalapeño (remove seeds for milder heat), add to 8 oz (1 cup) tequila blanco and let steep at room temperature 1–4 hours, tasting every 30 minutes until desired heat is reached. Strain before using.

Mixing

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz jalapeño-infused tequila blanco, 1 oz blood orange liqueur, 0.5 oz triple sec, 0.75 oz fresh lime juice, 1 oz fresh orange juice, and 0.25 oz simple syrup (use if you prefer sweeter cocktails).

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is well-chilled.

Double-strain (using both the shaker strainer and a fine mesh strainer) into the prepared glass over fresh ice, or serve straight up in a chilled coupe if preferred.

Garnish & Serve

Float a thin jalapeño slice on the surface if you want an extra visual and spicy note, or thread a blood orange wheel on the rim.

Serve immediately. Recommend warning guests about the jalapeño infusion for those sensitive to spice.