1 1/2 cups (12 ounces) chile-infused tequila 2/3 cup (5 1/3 ounces) light agave nectar 1 cup freshly squeezed lime juice (about 10 limes, plus 1 more lime, cut into 8 wedges, for garnish) 3/4 cup orange liqueur, preferably Cointreau or Grand Marnier Ice Kosher salt, for rims of glasses 1 jalapeño chile, sliced crosswise into rings, seeded if desired
Pour the tequila, agave nectar, lime juice, and orange liqueur over ice in a large pitcher and stir vigorously. To salt the rims of the 8 margarita glasses, pour enough salt into a saucer so that it’s about 1/4-inch deep. Cut a little notch in the flesh of a lime wedge and run it along the rim of the glass until the edge is uniformly moistened, making a nice clean line on the outside of the glass. Hold the glass by the bottom and gently tip the outer edge into the salt, rolling to coat evenly. Tap or shake gently to remove any loose grains. Repeat with the remaining lime wedges and glasses. Fill each salt-rimmed glass with fresh ice, pour in the margarita mixture, garnish with a jalapeño slice (or, if you’re brave, an entire jalapeño) and a lime wedge, and serve.