On a small plate, combine smoked salt and coarse salt. Moisten the rim of a rocks or coupe glass with a lime wedge and dip into the salt mixture to coat evenly. Set glass aside.

Shake the cocktail

Add reposado tequila (2 oz), fresh lime juice (0.75 oz), agave syrup (0.5 oz), ancho chile liqueur (0.5 oz), licor de naranja (0.5 oz), and 2 dashes orange bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Double strain and serve

Using a Hawthorne or fine-mesh strainer, strain the contents into the prepared chilled glass over fresh ice if serving on the rocks, or without ice for a straight-up coupe presentation. If you used larger ice in the shaker, double-strain to remove shards.

Garnish

Express an orange twist over the drink to release the oils, run it around the rim, then drop it in or place a lime wheel on the rim. Optionally sprinkle a tiny pinch of smoked salt on top for aroma and visual contrast.

Optional chile oil float (aromatic)

To make the chile oil float, gently warm 0.5 tsp neutral oil with a pinch of crushed dried chile in a small spoon or ramekin for a few seconds (do not smoke). Let rest 10–15 seconds so flavors infuse, then very carefully spoon a few drops on the surface of the finished cocktail. The oil will sit briefly and release chile aroma; use sparingly.