Shake ice-filled rocks glass. Garnish with the lime wheel.
To make jalapeno-infused green Chartreuse, quarter one large jalapeno pepper and add all the pieces to a 750-ml bottle of green Chartreuse; let steep for 72 hours. (For a 375-ml bottle, use half a pepper.)
To make the agave syrup, combine 1 part water and 2 parts light agave nectar.
Reigel modified. less chartrues. less agave