For the strawberry puree: Add the strawberries and sugar to taste to a food processor and puree.
For the cocktail: Moisten the rim of a rocks glass with the lime wedge. Pour some chile seasoning powder onto a saucer and dip half of the rim of the glass in it to coat.
Put the tequila, sour mix, mezcal, jalapeno slice and 1 1/2 ounces of the strawberry puree in the prepared glass with crushed ice and stir. Enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sarah Jerdon, Saint Anejo, Nashville, TN