Ingredients
- Lime wedge optional, for garnish and rimming the glass
- Chili-lime seasoning optional, for rimming the glass
- 1 serrano pepper sliced
- 1 1/2 ounces lime juice freshly squeezed, about 2 limes
- 2 ounces blanco tequila
- 1/2 ounce triple sec
- Splash of Angostura bitters
- Fresh cilantro optional, for garnish
Instructions
- If rimming the glass, rub a lime wedge around the rim and dip it into chili-lime seasoning on a shallow plate to coat. Set aside.
- In a cocktail shaker, gently muddle the sliced serrano pepper to release its oils without pulverizing the seeds, which can add unwanted bitterness.
- Add the lime juice, blanco tequila, triple sec, and a splash of Angostura bitters to the shaker. Fill the shaker with ice, then shake vigorously for about 15 seconds until the mixture is well chilled.
- Strain the drink into the prepared glass over fresh ice.
- Garnish with a lime wedge and a few sprigs of fresh cilantro, if desired. Serve immediately.
