Take a rocks or coupe glass and rub the lime wedge around the outer rim of the glass. Dip the rim lightly into the spice-salt mix, rotating to coat evenly. Set the glass aside.

Muddle & Mix

In a cocktail shaker, add the jalapeño slices (3) and Fresno slices (2). If you want medium heat, remove seeds from peppers; leave some seeds for stronger heat. Muddle gently 6–8 times to release oils and spice — avoid over-muddling to prevent bitterness.

Add Camarena Blanco tequila (2 oz), triple sec (0.75 oz), house sour mix (1 oz), and fresh lime juice (0.5 oz) to the shaker.

Add 1 cup of ice to the shaker. Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the ingredients are well combined.

Strain & Serve

Fill the prepared glass with 1/2 cup fresh ice (or a large ice cube). Fine-strain the cocktail into the glass using a Hawthorne strainer and, if available, a fine mesh strainer to catch small pepper bits and seeds for a smoother drink.

Garnish with a thin jalapeño or Fresno slice threaded on the rim or floated on top, and serve immediately.