If you want a seasoned rim, rub the lime wedge around the rim of a highball or Collins glass then dip the rim into coarse salt or Tajín to coat. Set glass aside.

Muddle aromatics

In a cocktail shaker or mixing glass, add the jalapeño slices (use 3 for medium heat; remove seeds or keep for more heat) and the two fresh pear slices. Add the agave nectar. Gently muddle 6–8 times—press to release jalapeño oils and pear juice without pulverizing into a puree.

Build the drink

Add the reposado tequila (2 oz), pear puree (1.5 oz) and fresh lime juice (0.75 oz) to the shaker with the muddled jalapeño and pear. Add a small handful of ice (about 1/2 cup) to the shaker.

Shake

Seal the shaker and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Strain and top

Fill the prepared glass with fresh ice (about 1 cup). Double-strain the shaken mixture into the glass using a cocktail strainer and a fine mesh strainer to remove jalapeño bits and pear solids. Top with 3 oz chilled sparkling mineral water. Gently stir 2 times to combine.

Garnish and serve

Garnish with the reserved lime wedge on the rim and, if desired, a thin pear slice or an additional jalapeño slice floated on top. Serve immediately.