Ingredients:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 medium jalapeño, sliced into rounds
  • 1/2 cup fresh peach puree
  • 1 oz fresh lime juice, plus 1 tbsp for puree
  • 2 oz Blanco tequila
  • 1 tbsp Tajín or coarse sea salt
  • 1 lime wedge
  • 1 thin slice of fresh jalapeño
  • 1 slice of fresh peach

Instructions:

  1. Combine water and sugar in a saucepan over medium heat. Stir until dissolved, add jalapeño slices, and simmer for 5 minutes. Remove from heat and let steep for 10 minutes before straining into a jar.
  2. Blend peeled peach chunks with a tablespoon of lime juice until completely smooth, straining through a fine-mesh strainer if necessary.
  3. Rub a lime wedge around the rim of a rocks glass and dip into Tajín or salt until evenly coated.
  4. Pour the tequila, fresh lime juice, jalapeño simple syrup, and peach puree into a cocktail shaker.
  5. Fill the shaker with ice and shake vigorously for 15–20 seconds until frosty.
  6. Fill the rimmed glass with fresh ice and strain the mixture over the ice.
  7. Garnish with a thin slice of peach and a jalapeño round.