Smoky ’n’ Hot Recipe
Hornitos Plata 80 Tequila, Fresno chili, cilantro, agave
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Prepare rim
Run the lime wedge around the outside rim of a chilled rocks glass. Dip the rim into the coarse smoked salt to coat evenly. Set the glass aside.
Muddle chile and cilantro
In a cocktail shaker, add the seeded Fresno chile (reserve one thin wheel for garnish) and the packed cilantro leaves. Add the smoked salt. Using a muddler, lightly muddle 6–8 times until the chile and cilantro release aroma and a bit of juice, taking care not to over-macerate the cilantro into bitter green paste.
Build and shake
Add Hornitos Plata tequila (2 oz), fresh lime juice (0.75 oz), agave syrup (0.5 oz), and a generous cup of ice to the shaker. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
Fine strain
Double-strain the mixture through a fine-mesh strainer into the prepared rocks glass over one large clear ice cube or fresh ice. This removes chile seeds and cilantro bits for a smooth sip.
Finish
Give the drink a light crack of fresh black pepper across the surface (1 small grind) and set the reserved Fresno wheel on the rim or float it on top.