1. To make the bacon syrup, combine sugar and water in a med saucepan over low heat, stirring until dissolved.
2. Bring to the boil, then add 4 rashers bacon stirring thoroughly.
3. Remove from heat and discard bacon pieces.
4. Pour syrup through a strainer to filter out grease and remaining bacon pieces, then store syrup in a bottle.
5. For the bacon salt, pulse 4 rashers bacon in a food processor until fine and powdery, then add salt and pepper and blend for 20 secs until fully combined.
6. Pour bacon salt onto a plate, then run a wedge of lime around the rim of each glass and press the upturned glass firmly into the bacon salt.
7. To assemble the cocktails, combine tequila, lime and triple sec in a cocktail shaker.
8. Fill with ice and shake vigorously.
9. Pour the cocktail mix into the salt-rimmed glasses discarding the ice.
10. Garnish with a lime wedge, jalapeno slices, and the last bacon rasher sliced into shards.

Options

• If you would like a refreshingly cool option, blend with ice before pouring into a glass