Add the half habanero (slice it and remove seeds if you prefer less heat). Simmer for 6–8 minutes, until the syrup is fragrant and slightly thickened.

Remove from heat and let steep 10–15 minutes to reach desired heat level; the longer it steeps, the spicier it becomes.

Strain syrup through a fine-mesh sieve into a heatproof container, pressing solids to extract liquid. Discard solids (or reserve a few berries for garnish).

Stir in 1/2 tablespoon fresh lime juice if using. Let cool to room temperature, then refrigerate. Yields ~1 cup; stores up to 2 weeks.

Cocktail Assembly

Prepare the glass

Rub a lime wedge around the rim of an old-fashioned or coupe glass. Dip the rim into coarse salt or black lava salt to coat. Set the glass aside.

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz El Jimador Silver Tequila, 1 oz fresh lime juice, 0.75 oz triple sec, and 0.75 oz blueberry habanero simple syrup to the shaker.

Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain into the prepared glass over fresh ice (or serve straight up in the chilled glass, if preferred).

Garnish with a lime wheel and 4–6 fresh blueberries (skewer blueberries on a pick or drop into the drink).

Taste and adjust: add a splash more lime if too sweet, or 0.25 oz more syrup if you want more fruit/heat.