Combine 0.5 cups sugar and 0.5 cups water in a small saucepan. Add the halved habanero pepper (remove seeds if you want less heat). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 3 minutes to infuse. Remove from heat and let steep, covered, for 20–30 minutes (taste after 10 minutes to monitor heat). Strain out the pepper and seeds into a jar. Refrigerate; syrup will keep 2 weeks. Use 0.5 oz for the cocktail.

Cocktail

Prep glass (optional)

If rimming, run a lime wedge around the glass rim and dip into 1 tsp salt spread on a small plate. Set glass aside.

Muddle (optional)

Place 1 tablespoon pomegranate seeds in a shaker and give 1 gentle muddle with a spoon to release a little juice and aroma — do not pulverize.

Build and shake

Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz pomegranate juice, 0.5 oz habanero simple syrup, and 2 dashes Angostura bitters into the shaker with the muddled pomegranate seeds. Fill shaker with ice, secure lid, and shake vigorously for 10–12 seconds until well chilled.

Strain and serve

Double-strain the cocktail into the prepared rocks glass over fresh large ice, or strain into a chilled coupe without ice depending on preference. This removes seeds and pepper bits for a clean drink.

Garnish

Float a lime wheel on top and sprinkle a few reserved pomegranate seeds into the drink. Serve immediately.