This recipe originally appeared as part of “Infused Salts Are the Next Big Cocktail Ingredients.”
- 2 oz Green-chile-infused tequila, mezcal and pear cordial*
- 1 oz Matcha-cilantro-mint simple syrup**
- 3/4 oz Fresh lime juice
- 2 drops Chile tincture
- Garnish: Chile-salt mix***
- Garnish: Lemon wheel
Rim a rocks glass with chile-salt mix.
Add all ingredients into a shaker with ice and shake.
Strain into prepared glass over fresh ice.
Garnish with a lemon wheel.
*Green-chile-infused batch of tequila, mezcal and pear cordial: In a 32 oz Mason jar, add 12 oz Tromba blanco tequila, 6 oz El Silencio mezcal, 6 oz pear cordial, 5 small whole green chiles and 5 small green chiles sliced down middle with seeds exposed. (When handling chiles, use plastic gloves.) Seal and let sit for 24 hours, then fine-strain to remove seeds.
**1 oz Matcha-cilantro-mint simple syrup: Add 1 oz simple syrup and 1 tbsp matcha powder into medium-size pot at medium heat and stir for 2-3 minutes. Add 1 pinch of loose chopped cilantro, stems removed, and 1 pinch of mint leaves, stems removed. Simmer for 12-15 minutes. Pour into large container and place container in an ice bath for 15 minutes, then let sit at room temperature for 30 minutes. Fine-strain to remove leaves and powder residue. Can keep refrigerated for 1 month.
***Chile-salt mix: Combine 8 oz Marhaba Tajín powder, 4 oz kosher salt, 2 dried Thai Bird chiles, 1 tbsp sugar, 1 tsp ground pasilla negro chiles and 1/2 oz fresh lime juice.