Dirty Verde Recipe

Make paprika oil

Warm the oil gently in a small saucepan over very low heat (do not let it simmer) for 1–2 minutes. Remove from heat, whisk in the smoked paprika and a pinch of salt until fully incorporated. Let steep until cool to room temperature, then strain through a fine mesh sieve or coffee filter to remove any solids. Transfer to a small container and set aside. (Can be made up to 2 days ahead and refrigerated; bring to room temperature before using.)

Prepare cucumber juice

If you don't have bottled cucumber juice, peel (optional) and roughly chop 1 small English cucumber. Purée in a blender until smooth, then strain through a fine mesh sieve or cheesecloth, pressing to extract about 1 oz (30 ml) of juice. Discard solids.

Rim glass (optional)

Run the lime wedge around the rim of a chilled coupe or rocks glass. Dip the rim into the coarse or smoked sea salt to coat lightly. Set the glass aside.

Shake cocktail

In a cocktail shaker, add tequila blanco (2 oz), poblano chile liqueur (0.75 oz), fresh cucumber juice (1 oz), fresh lime juice (0.75 oz), agave syrup (0.25 oz), and a generous scoop of ice (approximately 1 cup). Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Double strain and serve

Double strain the cocktail into the prepared chilled glass (over fresh ice if serving on the rocks, or neat into a coupe).

Finish with paprika oil

Using the back of a spoon, gently float 4–6 drops of the prepared paprika oil on the surface of the cocktail. The oil will create an aromatic sheen and a warm smoky color contrast.

Garnish and serve

Garnish with a cucumber wheel on the rim and a lime wedge on the side. Serve immediately and instruct guests to stir lightly to incorporate the oil if they prefer a more integrated flavor.