1 1/2 oz. Pisco (Barsol Quebrana)
1 oz. coconut water
1 oz. fresh squeezed lime juice
1/2 oz. simple syrup
1/3 jalapeno sliced in half
Muddle jalapeno and lime juice in mixing glass.
Add rest of ingredients and pour into a shaker filled with ice.
Strain into a rocks glass filled with ice.
Garnish with a lime wheel.