Add all the ingredients to a shaker with ice, and shake until well-chilled.
Double-strain into a coupe glass.
Garnish with a cilantro leaf.
*Fire-roasted jalapeño and tomatillo salsa: Over a hot grill, cook 2 tomatillos and 1 jalapeño pepper (seeded and deveined). Roughly chop the peppers along with 1 garlic clove, 1 cilantro sprig and 1/2 Spanish onion. Blend the chopped ingredients in a bowl with 1 pinch sugar and 1 pinch salt to taste.