Method

• 1.
  Cut 2 wedges from the orange, then peel a long strip of the peel and twist. Set aside until required. Halve, then juice remaining orange and reserve.
• 2.
  Using a mortar and pestle, crush cacao nibs until almost a fine powder, then add 1 tbs salt flakes and lightly crush until a semi-fine powder forms. Transfer to a small plate. Use one of the orange wedges to wet the rim of a cocktail glass (we used a Champagne coupe glass), then dip the wet-rimmed glass into the salt mixture to form a good thick crust. Set aside.
• 3.
  Fill a cocktail shaker two-thirds full with ice cubes, then pour over tequila, Cointreau, lime juice and reserved orange juice. Cover and give a really good shake, then strain into prepared glass.
• 4.
  Serve with the twist of orange peel, and orange wedges alongside.