Negroni Verde Recipe

Make jalapeño-infused tequila (advance)

Slice one small jalapeño (remove seeds for milder heat, keep for medium/hot). Place 8 oz tequila and 1–2 sliced jalapeño rounds in a clean jar. Seal and let infuse at room temperature for 4–12 hours, tasting every 2 hours to reach desired heat. Refrigerate once it reaches the level you like and strain out solids before using. This recipe assumes the finished infusion is used.

Make spicy salt

Combine 1 tsp flaky sea salt with 1/4 tsp fine chili powder (or smoked paprika + pinch cayenne) and a small pinch of lime zest. Mix and place on a small plate for rimming the glass.

Chill a rocks glass by filling it with ice and setting aside while you mix the drink.

Run the lime wedge around the rim of the chilled glass to moisten evenly, then dip the rim into the spicy salt plate to coat. Tap off any excess. Remove ice from the glass and set the glass aside.

In a cocktail shaker, add jalapeño-infused tequila (2 oz), dry/herbal vermouth (1 oz), green amaro or herbal aperitif (1 oz), fresh lime juice (1/2 oz), fresh pineapple juice (1/2 oz), and agave syrup (1/4 oz).

Add plenty of ice to the shaker (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard the ice from the chilled glass. Strain the cocktail through a fine strainer into the prepared rocks glass over one large ice cube or fresh ice.

Garnish with two jalapeño slices floated on top and an optional pineapple wedge or a twist of pineapple peel perched on the rim.

Serve immediately. Advise guests that the rim is spicy and the drink carries jalapeño heat from the infusion.