• 2 oz jalapeño-infused reposado tequila (see note)

• 1 oz lime juice

• 0.5 oz agave water (2 parts agave syrup to 3 parts water)

• Garnish: Tajín Clásico Seasoning rim

Use a lime wedge and wipe around the rim of a rocks glass, then dip in Tajín Clásico Seasoning. Add the tequila, lime and agave to a shaker with cubed ice. Shake hard for 20 seconds and strain into the prepared glass over fresh ice. Serves 1.

Note: To make the jalapeño tequila, slice two deseeded jalapeños and put them into a bottle of reposado tequila. Leave to infuse for three days in a cool, dark space. Strain out chilies; will keep indefinitely.

—Recipe courtesy of El Camino’s