If you want a salted or Tajín rim, rub a lime wedge around the glass rim and dip the rim into a shallow plate with coarse salt or Tajín. Set glass aside.

Muddle aromatics

In a cocktail shaker, add the fresh jalapeño slices (start with 2-3 depending on desired heat), 6 cilantro leaves, and the agave syrup. Gently muddle 6–8 times — press to release juices and oils but avoid pulverizing the cilantro into bits. This extracts heat and herbaceous aroma.

Add spirits and citrus

Add 2 oz Jose Cuervo Blanco, 0.75 oz fresh lime juice, and 0.25 oz orange liqueur (if using) to the shaker.

Shake with ice

Add a generous scoop of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain

Fine-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Use a fine mesh strainer in addition to the shaker strainer to remove jalapeño seeds and cilantro bits for a clean sip.

Adjust heat and sweetness

Taste and adjust: if too spicy, add 0.25 oz more agave and stir; if too tart, add a splash more agave; if too mild, float a thin jalapeño slice on top for aroma and additional heat.

Garnish

Garnish with a lime wheel or wedge on the rim, a thin jalapeño slice floated on top, and a small cilantro sprig tucked beside it. Serve immediately.