Place sliced chili and lime zest into a small jar. Pour 1/2 cup neutral non-alc spirit (or vodka if acceptable) over the solids, seal and let infuse at room temperature for 1–2 hours for medium heat. Taste after 30 minutes and again at 1 hour to gauge heat; strain earlier if getting too spicy.

Strain the infusion through a fine mesh sieve or coffee filter into a small container. Reserve tincture and store chilled; yields roughly 6 tablespoons. Use 1/4 oz per cocktail. Discard solids.

Rim & Garnish

Prepare the rim mixture: in a shallow dish combine 1 tablespoon kosher salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon granulated sugar. Mix until uniform.

Run the lime wedge around the outer rim of a rocks or coupe glass. Dip the wet rim into the rim mix, twisting to coat evenly. Set glass aside.

Slice a thin wheel or wedge of lime and a thin slice of fresh chili for garnish; set aside.

Cocktail Assembly

If using egg white: do a dry shake first. Into a cocktail shaker (without ice) add 2 oz Seedlip, 1 oz fresh lime juice, 1/2 oz fresh lemon juice, 1/2 oz agave syrup, 1/2 oz non-alc orange liqueur, 1/4 oz chili-lime tincture and 1/2 small egg white. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.

Add ice to the shaker (about 6–8 ice cubes). Shake again hard for 10–15 seconds until well chilled and the outside of the shaker is frosty.

If not using egg white: add all cocktail ingredients to a shaker with ice and shake for 10–15 seconds until well-chilled.

Double strain into the prepared rimmed glass over fresh ice (for a rocks style) or fine strain into the coupe without ice for a neat serve. Use a fine mesh if egg white used to remove small ice shards and seeds.

Garnish with the lime wheel on the rim and float the thin chili slice on top of the foam or wedge it on the rim for visual heat.

Optional: finish with 1–2 small spritzes of extra chili-lime tincture over the top for aroma (use sparingly).