On a small plate, combine 0.5 tsp coarse salt, 0.5 tsp granulated sugar, 0.125 tsp crushed chili flakes and 0.5 tsp finely grated citrus zest. Mix until evenly distributed.

Rub the outside of the glass with the lime wedge to moisten the rim (or run the wedge around the inside edge if preferred). Press the moistened rim gently into the chili-agrume mixture to coat evenly. Set the glass aside to dry while you prepare the cocktail.

Cocktail

If using house vanilla syrup, prepare ahead (see optional recipe below). For the cocktail: add 1.5 oz tequila, 0.75 oz fresh lime juice, 1 oz strawberry purée, 0.5 oz vanilla syrup and 0.5 oz orange liqueur to a cocktail shaker.

Add 4 oz of ice to the shaker. Shake vigorously for 12–18 seconds until the shaker is very cold and well-chilled.

Double-strain the mixture into the prepared rimmed glass over fresh ice (for an on-the-rocks presentation) or without ice into the glass if you prefer it straight up.

Garnish with a thin strawberry slice and a small lime wheel on the rim. Serve immediately.

Optional: House vanilla syrup

Make a simple vanilla syrup by combining 1 cup sugar and 1 cup water in a small saucepan. Scrape the seeds from 1 vanilla bean into the pan and add the pod (or add 1 tsp vanilla extract after removing from heat). Heat gently, stirring, until the sugar is fully dissolved. Simmer 2–3 minutes, remove from heat, cool, and strain out the vanilla pod. Store refrigerated up to 2 weeks. Use 0.5 oz per cocktail.