Cool muddled cilantro balances the heat from a fresh Fresno chile in a sweet-spicy refresher from Miami’s Soho Beach House.
- 2 oz. tequila
- 1 oz. fresh lime juice
- 3⁄4 oz. agave nectar
- 12 cilantro leaves, plus 1 sprig for garnish
- 1 (1/4″) piece of a Fresno chile pepper, plus 2 rings for garnish
- Muddle tequila, lime juice, agave, cilantro leaves, and ¼” piece of chile in a cocktail shaker. Add ice and shake vigorously; strain into a rocks glass filled with ice. Garnish with cilantro sprig and chile rings.