If using a fresh poblano, roast directly over a gas flame or under a broiler until skins blister and blacken. Place in a covered bowl for 10 minutes to steam, then peel, seed and roughly chop. If using pre-roasted, skip this step.

Add cilantro, parsley, mint, roasted poblano, and scallion to a food processor or blender. Pulse to finely chop and combine.

Add lime juice, olive oil, apple cider vinegar, kosher salt and black pepper. Pulse while drizzling in 1 tablespoon of water as needed to reach a loose, pourable sauce consistency. Scrape down sides and blend briefly so ingredients are bright-green but still have a bit of texture.

Taste and adjust seasoning: add a pinch more salt or a splash more lime juice if desired. Transfer to an airtight jar and refrigerate up to 5 days. Use 0.75 oz per cocktail.

Chili Pepper Blend Agave

Combine agave syrup, ancho chile powder, smoked chile powder (if using) and sea salt in a small bowl. Whisk vigorously until fully incorporated and smooth.

Taste and adjust heat: add a tiny pinch more ancho for more warmth. Store in a small jar at room temperature or refrigerated for up to 2 weeks. Use 0.5 oz (1 tablespoon + 1 teaspoon) per cocktail.

Cocktail Assembly

Fill a cocktail shaker with ice (about 1 cup).

Pour 2 oz blanco tequila or joven mezcal into the shaker.

Add 0.75 oz house verdita to the shaker.

Add 0.75 oz fresh lime juice.

Add 0.5 oz chili pepper blend agave.

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is cold and slightly frosty — this helps emulsify the verdita with the spirits.

Strain into a chilled coupe or rocks glass over fresh ice, depending on preference. For a cleaner presentation, double-strain through a fine mesh to remove herb bits; for more rustic texture, single strain.

Garnish with a lime wheel or wedge and a small sprig of micro cilantro or herb. Optionally, lightly brush a little extra chili-agave on the rim or sprinkle a touch of smoked chile powder on top.

Serve immediately.