Peel and seed the Cucumber (2).
Peel the Kiwifruit (2).
Quarter the Jalapeño Pepper (1).
In a blender, combine the cucumbers, kiwi, Agave Syrup (1/4 cup), and Lime Juice (1/2 cup). Blend on high until mixture is completely smooth.
Place a fine mesh sieve over a glass measuring cup or bowl and pour the cucumber mixture through the sieve. Use a spoon to mash down on the solids to extract every bit of juice from the pulp. Cover and chill.
In a glass jar, add the jalapeno and cover with Reposado Tequila (1 1/2 cup). Cover and refrigerate until chilled, around 2-4 hours (the longer it steeps, the spicier it gets).
Combine the Tajin (1 tablespoon), Kosher Salt (1/2 tablespoon), and Granulated Sugar (1 tablespoon) in a shallow bowl. Add water to another shallow bowl and dip the rims of your glasses first in the water and then into the tajin mixture to rim the glass.
To a cocktail shaker, add Ice (to taste), reposada tequila and Lime (1 slice). Shake well and pour into glasses with a little ice. Garnish with Cucumber (1 slice), Lime (1 slice) and Kiwifruit (1 slice).