Add all of the ingredients to a shaker with ice, and shake until chilled.
Cut an orange peel into the shape of a dolphin.
Strain the mix into a rocks glass over ice, and garnish with the orange peel.
Jalapeño agave syrup: Combine 12 oz agave syrup, 12 oz filtered water and 2 to 3 sliced jalapeños in a saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30 minutes, tasting periodically until reaching desired level of spiciness. Remove from heat and skim off and discard jalapeño slices. Cool to room temperature before using. Will keep in the refrigerator for about 1 month.