This recipe originally appeared as part of “Infused Salts Are the Next Big Cocktail Ingredients.”
- 2 ounces green-chile-infused tequila, mezcal and pear cordial*
- 1 ounce matcha-cilantro-mint simple syrup**
- 3/4 ounce lime juice, freshly squeezed
- 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 ounce Mason jar, add 12 ounces Tromba blanco tequila, 6 ounces El Silencio mezcal, 6 ounces 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.
**Matcha-cilantro-mint simple syrup: Add 1 quart simple syrup and 1 tablespoon matcha powder into a medium-size pot at medium heat and stir for 2 to 3 minutes. Add 1 pinch of loose chopped cilantro, stems removed, and 1 pinch of mint leaves, stems removed. Simmer for 12 to 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 ounces Marhaba Tajín powder, 4 ounces kosher salt, 2 dried Thai Bird chiles, 1 tablespoon sugar, 1 teaspoon ground pasilla negro chiles and 1/2 ounce lime juice, freshly squeezed.