Mix the zest and salt together. Spread out on a plate. Wet the rim of a glass with a wedge of lime and drag it in the mixture. Put the glass in the freezer.

Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup, triple sec, and tomatillo salsa. Shake for about 30 seconds or until the shaker is misted and cold to touch. Pour into the prepared glass and drink.

Put the tomatillos and pepper in a pot and bring to a boil over high heat. Reduce heat to low and cook for 10 minutes until tender.

Remove from heat with a slotted spoon and let cool. Once they are cool enough to touch, remove the husks from the tomatillos and cut the stem off the serrano pepper. De-seed the pepper if you want a mild salsa or leave it as is for some heat. Reserve a 1/2 cup of the cooking liquid.

Put all the ingredients in a blender (except for the reserved liquid) and blend on high until smooth. Add the reserved liquid if it is too thick.

Pour into a bowl and taste. Add the sea salt and sugar as needed. Cover and refrigerate.

Combine turmeric, sugar, and water in a sauce pan and bring to a boil on high heat. Reduce to low-medium and cook for 1 hour. Strain out the turmeric and store in an airtight container in the fridge.

Combine the sugar and water in a small saucepan on medium heat. Cook until all the sugar has completely dissolved. Cool and store in an airtight container in the fridge.