“[Midori] lends itself to all kinds of infusions and plays well with herbs, spices [and] heat like cayenne,” says Brock Schulte, the bar director at The Monarch in Kansas City, Mo. “I like to use it with cilantro and jalapeño for interesting Margarita-style variations,” as in this cocktail.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Midori: What It Is and How to Use It.”
Add all ingredients into a shaker with ice and hard-shake until well-chilled.
Double-strain into a rocks glass over crushed ice.
Garnish with a tight bunch of cilantro.