Cocktail O’Clock: Salsa Verde

Find yourself with leftover tequila from Cinco de Mayo? Here’s a way to use it up that won’t make you gag on a moldy lime.

Firefly in Washington, D.C. infuses tequila with poblano peppers (how-to here), then mixes it up with cilantro and lime for a garden-fresh cocktail that makes drinking on Monday sound downright healthy.

Salsa Verde

1.5 oz. Partida Blanco tequila infused with roasted poblano peppers (how-to here)
1 oz. Cointreau
2 oz. fresh lime juice
2 oz. cilantro-agave puree (agave syrup blended with a few springs of cliantro)

Shake together and strain over ice into a Collins glass with a peppered salt rim.

Find more creative drink recipes in Endless Cocktails.

(Photo: Dakota Fine)

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One comment

  • Rosabel May 9, 2012  

    Thanks for sharing that tequila recipe!
    Here’s another one that includes Maple Syrup (try this out: it gives a sweet taste to the drink!)
    2 oz. Tequila
    1 oz. Apple Brandy
    3 dash(es) Triple Sec
    1/2 oz. Lemon Juice (Fresh)
    3/4 tsp. Maple Syrup (note that I only used Organic maple Syrup as the taste is cleaner and better. I find mine online and it’s called ROUGE maple syrup.

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