Run a fresh lime wedge around the outer rim of a rocks or coupe glass to moisten. Dip the moistened rim into the Tajín mixture, pressing gently to adhere. Set the glass aside.

Cocktail Assembly

Muddle jalapeño: In a cocktail shaker, add 3 slices of fresh jalapeño (remove seeds for milder heat, leave for hotter). Add 0.5 oz agave syrup and 0.75 oz fresh lime juice. Gently muddle 6–8 times—just enough to release oils and aroma without pulverizing into a paste.

Add spirits and ice: Add 2 oz 818 Blanco Tequila and 0.75 oz Ancho Reyes Poblano liqueur to the shaker. Fill the shaker with ice (about 1 cup) until roughly 3/4 full.

Shake: Secure the shaker and shake vigorously for 10–12 seconds until the shaker is very cold and well-diluted.

Double-strain: Place a strainer and a fine mesh (or use a julep strainer plus a fine strainer) over the prepared glass and double-strain the cocktail into the rimmed glass. Double-straining removes jalapeño bits and seeds while preserving flavor.

Garnish and serve: Float a thin jalapeño wheel on the surface and optionally squeeze the reserved lime wedge over the top for extra aroma. Serve immediately.