Maria Tequila, Chili Peppa Wata, Tajin Rim Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely.

Add the halved chilies and lime zest to the saucepan. Bring the mixture to a gentle simmer for 3–5 minutes to bloom the chili flavor. Do not boil vigorously—just a gentle simmer.

Remove from heat and let the syrup cool to room temperature, steeping for 20–30 minutes for medium heat. Taste after 10 minutes and remove chilies earlier if you prefer milder heat.

Strain the syrup through a fine-mesh sieve into a clean jar, discarding solids. Refrigerate until fully chilled. Syrup will keep in the fridge for up to 2 weeks.

On a small plate, mix 1 tablespoon Tajín with 1/2 teaspoon coarse sea salt.

Take your serving glass (rocks or coupe). Run the lime wedge around the outer edge of the rim and, if you like, the inside lip where you will sip.

Dip the moistened rim into the Tajín-salt mixture, twisting to coat evenly. Set the glass aside.

Prepare garnish: slice a thin round of fresh chili or use a pickled pepper and set on a small plate for finishing the drink.

Fill a cocktail shaker with ice to chill.

Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.75 oz cooled chili peppa wata syrup, 0.5 oz orange liqueur, and 0.25 oz agave nectar (optional) to the shaker.

Shake vigorously for 10–15 seconds until the outside of the shaker is well chilled (or about 15–20 seconds if using a Boston shaker).

Fill the prepared glass with fresh ice (if serving on the rocks) or leave neat if serving up.

Double-strain the cocktail into the glass using a cocktail strainer and, if desired, a fine mesh strainer to remove any small ice shards or pulp.

Garnish with the thin chili slice (rest it on the rim or float on top) and a small lime wheel if desired.

Serve immediately. Encourage sipping slowly to enjoy the balance of tequila, citrus, sweet, and gentle chile heat from the chili peppa wata and Tajín rim.