Place the Tajín (and optional coarse sea salt) on a small shallow plate. Run the lime wedge around the outer rim of a rocks or coupe glass to moisten it.

Dip the moistened rim into the Tajín, twisting to coat evenly. Set the glass aside to let the rim set while you prepare the cocktail.

Infuse & Shake

Muddle Jalapeño

In a cocktail shaker, add the 3 jalapeño slices. Gently muddle once or twice—just enough to release bright heat and aroma; avoid pulverizing to keep bitterness low. For a milder drink, remove seeds before muddling or use 1–2 slices.

Add tequila (2 oz), fresh pineapple juice (2 oz), fresh lime juice (1 oz), Cointreau (1 oz), and agave syrup (0.5 oz) into the shaker with the muddled jalapeño.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–18 seconds until the shaker is well-chilled and slightly frosted.

Strain & Serve

If you prefer a cleaner drink with less pepper flecks, double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the prepared Tajín-rimmed glass over fresh ice (or serve neat in the glass without ice).

Garnish with a small pineapple wedge on the rim and/or a thin jalapeño slice floated on top. Optionally express a lime peel over the drink and drop it in for extra aroma.

Taste and adjust heat or sweetness as desired: for more heat, muddle an extra jalapeño slice into the shaker next time; for more sweetness, add 0.25–0.5 oz more agave syrup.