Ingredients
1 serrano chile
3 ounces fresh lime juice, plus wheels for rims and for serving
1 teaspoon pink salt or flaky sea salt (optional)
1 teaspoon sumac (optional)
2 teaspoons superfine sugar
2 tablespoons packed fresh mint leaves, plus sprigs for serving
6 ounces 100 percent-agave silver tequila
3 ounces orange liqueur, such as Cointreau or Grand Marnier
Preparation
Place chile directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes. Transfer to a cutting board; let cool completely. Rub a lime wheel around the rims of 2 rocks glasses. Combine salt and sumac on a small plate.
Dip rims of glasses into salt mixture to coat. Halve chile lengthwise; remove stem, ribs, and seeds. Divide chile, sugar, and mint leaves evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses; stir to combine. Garnish each with a mint sprig and lime wheel, and serve immediately.
