On a small plate combine the kosher salt, lime zest, orange zest and finely minced jalapeño. Mix thoroughly so zest and jalapeño distribute evenly through the salt.

Rub the lime wedge around the outer rim of a rocks or coupe glass. Press the wet rim into the jalapeño citrus salt mixture to coat evenly. Set the glass aside to let the rim dry slightly while you make the cocktail.

Cocktail

Optional light muddle (for extra heat)

If you want more jalapeño flavor, place one jalapeño slice in a shaker and gently muddle once or twice—do not over-muddle or it will become very spicy and bitter. If you prefer milder drink skip this step and reserve jalapeño slices for garnish.

Combine ingredients

Into a cocktail shaker add the tequila (2 oz), Cointreau (1 oz), house sour mix (1 oz) and orange juice (1/2 oz). Add 4–6 large ice cubes to the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty. If you muddled jalapeño earlier, shake a bit longer to integrate flavors.

Strain

Double-strain the cocktail into the prepared glass with the jalapeño citrus salt rim over fresh ice (or serve neat in the rimmed glass if preferred). Use a fine mesh strainer to catch any small jalapeño bits if you muddled.

Garnish and serve

Float or thread 1–2 fresh jalapeño slices on the surface or on a pick. Optionally add a thin orange wheel or lime wedge. Serve immediately and warn guests about the spicy rim and garnish.