Wash the cilantro and lime. Slice 1/2 of a medium serrano pepper into thin rounds; remove seeds if you want less heat. Juice the lime to yield 0.75 oz (about half a lime).

Muddle aromatics

In a cocktail shaker, add the serrano slices and 4 cilantro leaves (reserve 2 leaves for garnish). Add the agave syrup and gently muddle 8–10 times — press to release cilantro oils and serrano heat without pulverizing the herbs.

Build the cocktail

Add 1.5 oz 400 Conejos Mezcal, 0.5 oz Bravó Uncharted Rhapsody, and 0.75 oz fresh lime juice to the shaker with the muddled serrano and cilantro.

Shake with ice

Fill the shaker with ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled.

Double-strain into glass

Using a fine mesh strainer over the cocktail strainer, double-strain into a chilled coupe or rocks glass over fresh ice (if you prefer it on the rocks) to remove serrano seeds and cilantro bits.

Finish (optional)

If you prefer a slightly lighter, effervescent texture, top with 1 oz club soda and gently stir once to integrate.

Garnish and serve

Float a thin serrano slice on the surface and add a small lime wheel on the rim. Clap the reserved cilantro leaves between your palms to release aroma and tuck them beside the garnish. Serve immediately.