- 1
- 5 mins
- 5 mins
Ingredients
- 1 tablespoon Hawaiian alaea pink salt
- 1 lime wedge
- 1 (1-inch) piece English cucumber, quartered
- 2 or 3 thin rounds fresh jalapeño, to taste, plus more for garnish 3 or 4 sprigs fresh cilantro, leaves only, plus more for garnish
- 1 fl oz freshly squeezed lime juice
- 1/2 fl oz agave syrup (agave nectar and water in a 1:1 ratio)
- 2 pony shots / 60 ml / 2 fl oz Jose Cuervo Silver Tequila
Preparation
Step 1
In a mortar and pestle crush the pink salt to desired texture. Press the lime wedge onto a section of the rim of the glass creating a half moon impression. Roll that section in the pink salt allowing the salt to adhere. Add one large or 3 medium ice cubes to the glass. Set aside.
In a sturdy, thick-bottomed pint glass from a Boston shaker, use a bar muddler to crush the cucumber, jalapeño, cilantro, lime juice, and agave syrup until you achieve a fragrant, pulpy mush. Add the tequila, swirl to combine.
Fill the metal part of the Boston shaker ⅔ full with ice. Pour the muddled tequila mixture (including pulp) over the ice then cap the shaker with the pint glass. Shake vigorously until well chilled. Uncap and use a Hawthorn strainer to double strain the cocktail through a wire-mesh sieve into the prepared glass. Float a couple additional jalapeño slices on top, to taste. Garnish with more cilantro as garnish.