Pour the coarse salt or Tajín onto a small plate. Run a lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt to coat. Set the glass aside.

2. Muddle jalapeño

In a cocktail shaker, add the thin jalapeño slices (reserve one slice for garnish). Gently muddle 2 of the slices for about 10–15 seconds to release oils and heat. Do not over-muddle — you want flavor without turning it bitter.

3. Build the cocktail

Add the tequila (2 oz), fresh lime juice (1 oz), triple sec (1 oz), and agave syrup (0.5 oz) into the shaker with the muddled jalapeño. Fill the shaker 3/4 full with ice cubes.

4. Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior of the shaker is cold (this chills and properly dilutes the drink).

5. Double strain and serve

Using a fine mesh strainer and the shaker’s strainer, pour the cocktail into the prepared glass over fresh ice. Double-straining removes jalapeño bits for a smoother drink.

6. Optional top and garnish

If you prefer a slightly longer, lighter drink, top with 1 oz club soda. Garnish with the reserved jalapeño slice and a lime wheel or wedge on the rim.

7. Adjust heat and sweetness

Taste and adjust: if too spicy, add 0.25–0.5 oz extra agave; if too tart, add 0.25 oz more triple sec. If you want more heat for future pours, muddle an additional jalapeño slice or leave seeds in.

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