2 to 3 jalapeno slices, seeded
¼ oz. agave nectar
2 oz. reposado tequila
1 oz. lime juice
¾ oz. Ancho Reyes chili liqueur
Lime wheel, chili pepper and coarse sea salt, for garnish
• In a shaker, muddle the jalapenos with the agave nectar. Add the tequila, lime juice and Ancho Reyes. Fill the shaker with ice, shake vigorously and double-strain into a salted, ice-filled rocks glass. Garnish with the lime wheel and chili pepper.