1/2 -ounce mezcal (recommended: Del Maguey "Chichicapa" Single Village Mezcal)
Steps:
Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.
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First make the chile salt. Mix the dry ingredients in a bowl barely wide enough to accommodate the rim of your rocks glass. Set aside.
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Rub the lime wedge on the glass rim; dip the rim into the chile salt to coat—I found that kind of sliding the glass lip around on the bottom of the bowl accomplished this nicely. Fill the glass with ice, being careful to not knock off the chile salt rim. Strain the cocktail into the glass, garnish with lime wheel and additional jalapeño slices. Serve.
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