Hellish Rebuke

Ingredients

• 1 ounce orange liqueur, such as triple sec or Cointreau
• 2 ounces fresh lime juice
• 1 ounce agave nectar
• Roughly cracked or small ice cubes
• Chili-lime salt, such as Tajín, for garnish
• Lime wedge
• 2 lime wheels for garnish
• 2 jalapeño slices, for garnish

Equipment

• 2 Rocks or Old-Fashioned glasses

Instructions

1. With a rack in the upper position about 6 inches from the heating element, preheat the broiler on high for 10 minutes. Line a baking sheet with foil.
2. Place the jalapeños on the prepared baking sheet and roast for 3 to 5 minutes on both sides, until the skin is well charred. Remove from the oven and cool. Slice the stem end from the peppers and halve them lengthwise. Use the back of a knife to rub and remove the charred skin from the jalapeños. Halve them lengthwise once more to form spears and add them to a bottle of tequila. Shake well. Check on the infusion hourly until the desired flavor and heat level are reached, 1 to 3 hours. Remove the jalapeños and store the tequila in a cool, dry place for up to 6 months.
3. In a cocktail shaker, combine 4 ounces of the charred jalapeño tequila, the orange liqueur, lime juice, and agave nectar. Fill the shaker halfway with ice, cover, and shake to chill, about 30 seconds. Sprinkle chili-lime salt onto a small plate. Gently rub a lime wedge around the rim of two rocks glasses and dip the rims into the chili-lime salt. Fill the glasses three-quarters of the way full with ice. Strain and divide the mixture evenly between the two glasses. Garnish with the lime wheel and jalapeño slice. Serve at once.