Cobra Recipe

Prepare glass

If desired, run a lime wedge around the rim of a rocks glass and dip the rim lightly into smoked sea salt. Set the glass aside and chill briefly in the freezer or fill with large ice to cool while you build the cocktail.

Muddle jalapeño

In a cocktail shaker, place the fresh jalapeño slices (reserve one slice for garnish if you like extra heat). Gently muddle once or twice to release essential oils and a small amount of heat — avoid over-muddling to keep bitterness low.

Combine ingredients

Add the añejo tequila (2 oz), fresh lime juice (0.75 oz), triple sec (0.5 oz), agave syrup (0.25 oz), and bitters (2 dashes) to the shaker. If using egg white for a silky foam, add the half egg white now.

Dry shake (if using egg white)

If you included egg white, shake the mixture vigorously without ice for 15–20 seconds to emulsify and create foam.

Shake with ice

Add large ice cubes to the shaker and shake hard for 12–15 seconds to chill and dilute the cocktail properly.

Strain

Double-strain the cocktail into the prepared rocks glass over fresh large ice cubes. Double-straining (with a Hawthorne plus fine mesh) will remove jalapeño bits and small ice shards for a clean drink.

Garnish and finish

Float the reserved jalapeño slice on top or rest a toasted lime wheel on the rim. Add a pinch of smoked sea salt atop the foam (if present) or on the lime wheel for aroma. Serve immediately.