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.
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)