1 MARGARITA

1. Cut a small notch in the center of the lime wedge. Run the notch around the edge of the margarita glass to moisten. Fill a plate with coarse salt, turn the glass on its side, and roll in the salt to coat the outside edge. Set aside.
2. Muddle the jalapeño slices and cilantro sprigs in the bottom of a cocktail shaker. Add the tequila, lime juice, Cointreau, simple syrup and ice. Cover and shake until frothy, cold, and tiny ice crystals will appear in the drink, about 15 seconds.
3. Strain into the prepared glass and serve immediately.

PITCHER (8 MARGARITAS)

1. Muddle the jalapeño and cilantro sprigs in the bottom of a pitcher until coarsely mashed. Add the tequila, lime juice, Cointreau and simple syrup. Stir, cover and refrigerate for one hour. Taste for heat, if spice level is good, discard the solids and return pitcher to refrigerator until fully chilled, about 1 hour more. Otherwise, continue the maceration for another hour, until mixture is chilled.
2. Cut a small notch in the center of a lime wedge. Run the notch around the edge of the margarita glasses to moisten. Fill a plate with coarse salt, turn the first glass on its side and roll in the salt to coat the outside edge. Repeat with remaining 7 glasses.
3. Fill a cocktail shaker half full with ice, and pour in 1 cup of the margarita mixture. Shake the margarita mixture and strain into two of the prepared glasses. Repeat for the remaining margaritas and serve immediately.