Run a wedge of lime around the rim of a glass and dip it into flaky salt to coat. Set aside. 

Place the lychees and jalapeño slices into a cocktail shaker and gently muddle to release their juices and flavour. Add the tequila, lime juice and triple sec, then fill the shaker with ice. 

Shake hard for 10–15 seconds until well chilled. Strain into the prepared glass over fresh ice. 

Finish with a twisted piece of lychee peel for garnish and serve immediately.