‍For the infused-tequila:

1. In an airtight container, add sliced jalapeños (remove seeds for less spice). Pour in tequila and cover. Let rest for at least 12 hours, and up to two days, before using. For a spicier tequila, allow the mixture to rest longer. Remove the jalapeños once you have reached your desired level of heat, keep the infused tequila stored in an airtight container.

For the watermelon juice:

1. Place fresh watermelon in a blender and blend until smooth. Strain through a fine mesh sieve. Store in the refrigerator in an airtight container.

For the margs:

1. In a cocktail shaker with ice, combine the infused tequila, watermelon juice, triple sec and lime juice. Shake vigorously.

(Optional Garnish):

1. ‍‍Mix even amounts of salt and sugar (or tajín) to a plate. Run a lime wedge around the rim of a glass, and dip the rim into your salt, sugar and/or tajín mixture.
2. Fill the glass with fresh ice and strain the cocktail into the glass. Garnish with a thinly sliced lime and jalapeño. Enjoy!