Gartending: Jalapeno and Cucumber Green Gargoyle

1 tbsp salt, preferably Hawaiian alaea pink salt
1 lime wedge
1 (1-inch) piece unpeeled English cucumber, quartered
2 or 3 thin rounds fresh jalapeño, to taste, plus more as garnish
3 or 4 fresh cilantro sprigs (leaves only), plus more as garnish
2 tbsp / 1 fl oz freshly squeezed lime juice
1 tbsp / ½ fl oz agave syrup*
2 pony shots / 60 ml / 2 fl oz Tequila Don Diego Santa® Blanco
Mix agave nectar and water in a 1:1 ratio.

Using a mortar and pestle, crush the salt until it is the texture of coarse sand. Press the lime wedge onto a section of the glass rim to create a half-moon impression. Tip the mortar gathering the salt on one side and roll the moist section of the glass in the salt so the salt adheres. Place 1 large or 3 medium ice cubes in the glass; set aside.

In a sturdy, thick-bottomed pint glass from a Boston shaker, use a bar muddler to crush the cucumber, jalapeño, cilantro, lime juice, and agave syrup into a fragrant, pulpy mush. Add the tequila and swirl to combine.

Fill the metal part of the Boston shaker 2/3 full with ice. Pour the muddled tequila mixture (including pulp) over the ice, then cap the shaker with the pint glass. Shake vigorously until well chilled. Uncap and use a Hawthorn strainer to double-strain the cocktail through a wire-mesh sieve into the prepared glass. Float additional jalapeño slices on top, to taste. Garnish with more cilantro sprigs.