Wear gloves if desired. Rinse the jalapeños, remove stems and slice in half lengthwise. For medium heat leave some seeds; remove seeds for milder infusion.

Combine and steep

Place the sliced jalapeños in a clean 16 oz glass jar. Pour 12 oz blanco tequila over the peppers, seal, and shake once. Let steep at room temperature for 6–12 hours for a bright, medium-heat infusion. For a milder, more balanced flavor, steep 4–6 hours; for spicier, up to 24 hours—check frequently. Refrigerate after achieving desired heat; remove jalapeños to stop infusion.

Strain

Strain the tequila through a fine-mesh sieve or cheesecloth into a clean bottle. Label and store refrigerated; use within 1 month for best flavor.

Cocktail Assembly

Prepare glass

Rub the rim of a rocks or coupe glass with the lime wedge. Dip the glass rim into coarse salt or Tajín to coat evenly. Fill the glass with fresh ice (or leave without ice for a straight-up coupe).

Mix cocktail

In a cocktail shaker, add 3 oz jalapeño-infused tequila, 1 oz triple sec, 1 oz fresh lime juice and 0.5 oz agave syrup. Add a large handful of ice (enough to nearly fill the shaker).

Shake & strain

Shake vigorously for 12–15 seconds until the shaker is cold and frosty. Double-strain into the prepared glass over fresh ice (or fine-strain into an up glass without ice) to remove ice shards and any jalapeño particulates.

Garnish

Float 1–2 thin jalapeño slices on top and finish with a lime wheel or wedge on the rim.

Taste & adjust

If you prefer it sweeter, stir in an additional 0.25–0.5 oz agave. If you want it more citrus-bright, add 0.25 oz extra lime juice. Serve immediately.