If desired, rub the rim of a chilled rocks glass or coupe with a lime wedge and dip lightly in salt. Add 3 cucumber slices and 8 packed cilantro leaves to a cocktail shaker or mixing glass. Add 0.5 oz agave syrup and gently muddle once or twice—press to release cucumber and cilantro oils without pulverizing the herbs (about 5–7 light presses).

Build & Shake

Add spirits and acids

Add 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.25 oz Green Chartreuse, and 2 dashes celery bitters to the shaker with the muddled mixture.

Dry and wet shake

Add a handful of ice to the shaker and shake vigorously for 10–12 seconds to chill and slightly dilute. Add 1 oz dry white wine to the shaker, then briefly shake (4–6 seconds) to integrate the wine without flattening its aromatics.

Strain & Serve

Double-strain the cocktail into the prepared glass over fresh ice (crushed for a more refreshing look, or a large cube for a slower chill) using a Hawthorne and fine-mesh strainer to remove bits of cilantro and cucumber. Taste and, if needed, adjust sweetness with a small additional splash (0.25 oz) of agave.

Garnish with a cilantro sprig and a thin cucumber ribbon laid across the top or threaded on a pick. Serve immediately.