If using a smoked salt rim: place smoked sea salt on a small plate. Moisten the glass rim with a lime wedge and dip lightly into the salt to coat about half the rim.

Muddle & Build

Muddle Jalapeño

In a shaker, add the 2 jalapeño slices and the agave nectar. Gently muddle 6–8 times to release oils and a hint of heat without pulverizing the pepper (to avoid excessive bitterness).

Add the tequila, mezcal, chile liqueur, fresh lime juice, fresh grapefruit juice, orange bitters and egg white (if using) to the shaker.

Shake

Dry Shake (if using egg white)

If you included the egg white, dry shake (no ice) vigorously for 10–15 seconds to emulsify and create foam.

Wet Shake

Add a generous scoop of ice to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly frothy. This chills quickly because of the small ice volume.

Strain & Serve

Discard ice from the chilled rocks glass. Double-strain the cocktail into the glass over one large ice cube or fresh ice to keep it balanced and slow-melting.

Add the grapefruit twist or wheel as garnish. Finish with a light mist of mezcal smoked over the drink if you want extra aroma (optional).

Express the grapefruit twist over the drink and wipe its peel along the smoked-salt rim for extra citrus aroma. Serve immediately.