This recipe is a variation on spiced vodkas but with Mexican spices. It can be used in any drink recipe requiring tequila, or downed straight. Note: This recipe requires advance preparation.
Open the bottle of tequila and add the coriander seeds, chiltepins, peppercorns, cilantro, and lime peels. Close the bottle and refrigerate for at least 4 hours and preferably overnight
Combine the salt and chile piquín powder in a shallow bowl and mix.
To serve, pass the lime over the rims of shot glasses, dip the glasses in the salt mixture, and pour in the chilled and chilied tequila.