Pistolero Recipe

Roast poblano

Char a small poblano pepper directly over a gas flame, under a broiler, or on a hot cast-iron skillet until the skin is blistered and blackened on all sides (about 6–10 minutes). Transfer to a bowl and cover with plastic wrap or a zip-top bag to steam for 10 minutes. Peel off charred skin, remove stem and seeds, and reserve.

Make poblano purée

Roughly chop the peeled roasted poblano and place in a blender with 0.5 oz (15 ml) water. Purée until smooth. Pass through a fine-mesh sieve, pressing with the back of a spoon to yield about 0.5 oz of smooth roasted poblano purée. Chill until ready to use.

Fresh juices

Juice a fresh pineapple wedge or cut fresh pineapple to extract 1 oz (30 ml) of pineapple juice. Juice fresh limes to yield 0.75 oz (22 ml) of lime juice. Chill briefly if needed.

If rimming the glass, rub a lime wedge around the glass lip and dip into Tajín or smoked salt. Fill a rocks or coupe glass with fresh ice (if serving on the rocks) or chill the coupe.

In a cocktail shaker, combine 2 oz Viva Plata (blanco tequila), 0.5 oz Ancho Verde (or ancho chile liqueur), 0.5 oz roasted poblano purée, 1 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 0.5 oz agave syrup. Add a pinch of smoked sea salt if using.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Double-strain the mixture through a fine-mesh strainer into the prepared glass (over fresh ice if serving on the rocks, or into the chilled coupe).

Garnish with a roasted poblano slice or a small charred poblano flake tucked on the rim, plus a pineapple wedge and lime wheel. For extra aroma, lightly torch the poblano slice for a second to release smoke (optional and exercise caution).

Serve immediately. Suggest serving size: 1 cocktail per person.