1¼ ounces silver tequila
¾ ounce chile liqueur, such as Ancho Reyes
½ ounce fresh lime juice
½ ounce cucumber simple syrup (see recipe)
2 ounces verdita (see recipe)
Put all ingredients in a shaker tin and shake hard. Double-strain over new ice into a Collins glass rimmed with smoked salt. Top with a mint sprig.
2 cups sugar
2 cups water
1 large English cucumber
Combine sugar and water in a pot over medium-high heat; bring to a boil. Using a cheese grater, grate cucumbers into syrup. Once mixture is fully combined, remove from heat. Cover and let sit for at least 30 minutes. Refrigerated in an airtight container, cucumber syrup will last about a week.
1 large can pineapple juice (about 46 ounces)
1 bunch cilantro
¾ bunch mint, picked
1 1/2 large jalapenos
1 large bar spoon ascorbic acid, to preserve color
Combine all ingredients in a Vitamix; blend on high until well incorporated. Double strain through a conical mesh strainer. Verdita will last about five days in a refrigerator.