Daisy Pusher Recipe

Prepare tincture

Split dried ancho chiles, remove stems and most seeds. Toast lightly in a dry skillet 20–30 seconds each side until aromatic but not burnt. Cool, then tear into smaller pieces and place in a small jar.

Pour 3 oz high-proof neutral spirit over the chile pieces, seal, and shake. Let steep at room temperature 24 hours, shaking twice. Taste: if too strong, dilute with a little neutral spirit; if too weak, steep up to 48 hours total.

Strain tincture through a fine mesh or coffee filter into a small dropper bottle. Discard solids. Yield ~1 fl oz; use 3–6 drops per cocktail. Store refrigerated up to 2 weeks.

Combine 1 tsp chile de árbol flakes, 1 tsp ground ancho, 2 tsp coarse sea salt, and 1/2 tsp dried lime zest in a small bowl. Taste and adjust heat and salt balance. Pulse briefly in a spice grinder or mortar & pestle to create a uniform coarse powder. Transfer to a small jar.

For rimming, spread a thin layer of tajín on a small plate.

Prepare the glass: Rub the rim of a chilled rocks or coupe glass with the lime wedge, then dip the rim into the homemade tajín so it adheres evenly. Optionally, add a small lime wedge on the rim and a pineapple leaf or wheel for garnish.

In a cocktail shaker, add 6 oz ice, 2 oz Altos Blanco tequila, 1 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 4 drops of the ancho chile tincture.

Dry shake (without ice) for 10 seconds if you prefer a slightly frothier texture, then add the ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain into the prepared tajín-rimmed glass over fresh serving ice (about 4 oz).

Garnish with a pineapple leaf or a thin pineapple wheel and a small lime wedge. Serve immediately.

Tasting notes: The ancho tincture adds a warm, smoky chile lift — start with 3 drops if you prefer milder heat and increase to taste. Adjust simple syrup if pineapple is very tart or sweet.