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Garnish: Chili-salt rim (or Tajín) and cucumber slice
Add cucumber wheels, jalapeño wheels, and tequila to a shaker.
Muddle until fully pulverized (about 10 seconds).
Add agave syrup and lime juice, then fill shaker with ice and shake until well-chilled (15-20 seconds).
Double-strain through a fine mesh strainer into a Tajín-rimmed rocks glass filled with fresh ice.
Garnish with a cucumber slice.
Agave syrup: Combine equal parts agave nectar and water in a small saucepan. Stir over medium heat until completely dissolved, remove from heat, and allow to cool. Leftover agave syrup will keep, refrigerated, for up to two weeks.