Place the 3 cucumber slices and 8 packed cilantro leaves into a cocktail shaker (or mixing glass). Using a muddler, gently muddle 6–8 times—press just enough to release cucumber juice and cilantro aroma without turning into a puree. Aim for fragrant liquid but not fibrous bits.

Add liquids

Add 2 oz Concier Silver Tequila, 0.75 oz fresh lime juice, and 0.5 oz agave syrup to the shaker with the muddled cucumber and cilantro.

Shake

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and diluted slightly.

Double-strain

Prepare a rocks glass (or coupe) rimmed with chili salt (see Rim below). Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the prepared glass over 4 ice cubes (if serving on the rocks) or without ice for a chilled serve. Double-straining removes small cucumber and cilantro particulates for a smoother drink.

Garnish & Rim

Make chili salt (if not pre-made)

On a small plate combine 1 tsp chili salt with 0.25 tsp coarse salt and 0.25 tsp chili powder (optional) and mix. Adjust heat/salt to taste.

Rim the glass

Run the lime wedge around the rim of your serving glass to moisten. Dip the rim into the chili salt mixture, twisting to coat evenly. Tap off any excess.

Garnish

Thread or place a cucumber wheel on the rim and add a small sprig of cilantro. Optionally, bruise the cilantro slightly between your palms before adding to release aroma. Serve immediately.