First, prepare the rim of your glass. On a small plate, combine the kosher salt and chili powder. Mix them together thoroughly. I found that chili gives a wonderful taste.

Run a lime wedge around the rim of your glass to moisten it. Then, dip the rim of the glass into the salt and chili powder mixture, turning it to coat the entire rim evenly. Set the glass aside.

Next, in your cocktail shaker, add the jalapeño slices. Gently muddle them to release their spicy oils. Don’t over-muddle; you just want to bruise them slightly. This is an important part.

Add the tequila, fresh lime juice, pickle juice, orange liqueur, and simple syrup (if using) to the shaker. The simple syrup is optional, but I find that it helps to balance the flavors, especially if the lime juice is particularly tart.

Fill the shaker with ice. Close the lid tightly and shake vigorously for about 15 seconds. You want to chill the cocktail thoroughly and dilute it slightly. You can feel the freshness.

Strain the mixture into your prepared glass filled with fresh ice. Use a Hawthorne strainer or a fine-mesh strainer to remove the ice and muddled jalapeños. Clean is better.

Garnish the cocktail with a pickle slice and a jalapeño ring. You can get creative with the garnish – try threading them onto a cocktail pick or perching them on the rim of the glass. Enjoy!