3 thin slices jalapeño, divided
2 ounces mezcal
1 1/2 ounce freshly squeezed lime juice
1/2 ounce agave
4 ice cubes
Place 2 slices jalapeño in a cocktail shaker and crush with a muddler or the handle of a thick wooden spoon. The more you crush the jalapeño more heat is released from the essential oils of the chili.
Add 6 blueberries and crush with the muddler.
Add mezcal, lime juice, agave, and a handful of ice cubes. Cover and shake well.
Replace the cover with the strainer and pour into a rocks glass filled with 4 or 5 ice cubes. Top with a slice of jalapeño.