- 1.5 oz Espolon Blanco Tequila
- .5 oz Green Chartreuse
- 1 oz Backyard Soda Mango-Jalapeño CBD Simple Syrup
- Juice of 3/4 fresh lime
- .5 oz pineapple juice
- 1 barspoon orgeat syrup
- 8 large mint leaves
- 2 jalapeño slices
- Small palmful of cilantro
- Pinch of salt
- Soda water
Muddle jalapeño, cilantro and mint until fragrant.
Add all ingredients and ice to small shaker tin.
Shake vigorously for 8-10 seconds.
Fine strain into chilled Collins glass, over ice.
Top with soda water.
Garnish with a dehydrated lime wheel and jalapeno slice.
Take a mint bouquet and slap on the back of the hand until aromatic.
Place mint on the cocktail.
Created by James Stevens of Green Russel