2 teaspoons Diamond Crystal kosher salt
1/2 medium orange
Ice
1/2 medium jalapeño pepper (optional)
1/2 medium lime
1 1/2 ounces blanco or silver tequila
1/2 ounces agave nectar or simple syrup
Beer
Spread 2 teaspoons Diamond Crystal kosher salt in an even layer on a small flat plate. Cut 1 thin half-moon orange slice from 1/2 medium orange. Run the orange slice over the rim of an old-fashioned or margarita glass to moisten; reserve the slice for garnish. Invert the glass into the salt, turning it as needed, to coat the rim. Fill the glass with ice.
Cut 4 (1/4-inch-thick) rounds from 1/2 medium jalapeño if using. Juice the remaining orange until you have 1 1/2 ounces. Juice 1/2 medium lime until you have 1/2 ounce.
Place 2 of the jalapeño rounds, lime juice, orange juice, 1 1/2 ounces blanco tequila, and 1/2 ounce agave nectar or simple syrup in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
Pour through a strainer into the glass. Top with a splash of beer. Garnish with the orange slice and remaining jalapeño rounds if using.