Verdezado Recipe

Char the poblano

Char one medium poblano directly over a gas flame, under a broiler, or on a hot cast-iron skillet until skin is blackened and blistered all over, about 6–10 minutes, turning frequently.

Place the hot charred poblano into a bowl and cover with plastic wrap or a bowl to steam for 10 minutes. This will loosen the skin.

Peel off and discard the blackened skin, remove stem and seeds, and roughly chop the flesh. Measure out approximately 2–3 tablespoons (about 0.5 oz by volume) for the cocktail and reserve any extra for another use.

Make a small purée: place the peeled, seeded poblano in a blender or mini food processor with 1 teaspoon of water and blitz until smooth. Strain through a fine mesh if desired to remove fibrous bits. Refrigerate in a covered container up to 48 hours.

Add the charred poblano purée (about 0.5 oz), blanco tequila (2 oz), fresh pineapple juice (1.5 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), cilantro leaves (6 g) and mint leaves (6 g) to a cocktail shaker.

Dry-muddle gently: using a muddler or the back of a spoon, lightly press the cilantro and mint with the poblano purée and juices just enough to release aromatic oils but avoid shredding the herbs into small bits (about 6–8 gentle presses).

Add ice to the shaker until nearly full (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well chilled.

Double-strain (or fine-strain) into a chilled Collins glass or highball filled with fresh ice to remove small herb and poblano solids.

Top with about 2 oz club soda and give the drink one gentle stir to integrate without losing carbonation.

Garnish with a small charred poblano strip on the rim or floated on top, a sprig of cilantro, and a lime wheel. Serve immediately.