Terra Verde

1 1⁄2 oz Blanco tequila, Cimarron
1⁄4 oz Ancho Reyes Ancho Chile Liqueur (Verde)
1⁄2 oz Agave syrup (green peppercorn)
3⁄4 oz Apple juice (Granny Smith)
3⁄4 oz Lime juice
Instructions
Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or an iced old fashioned glass. Garnish with dehydrated lime wheel.
Notes
Swap out the tequila base with mezcal or a tequila/mezcal split for something smokier. For the Granny Smith apple juice, you can either fresh press it using a juicer (it oxidizes quickly so add some citrus) or muddle 1/2 a diced apple. For the Green Peppercorn Agave Syrup, sous vide 1 cup water, 1 cup agave nectar and 15 green peppercorns for 2 hours at 155 degrees. Strain and bottle. Or bring water to a boil in a stove top pot, add agave nectar and peppercorns, simmer on low for 15 minutes and strain. You could also muddle a few green peppercorns with .5 oz 1:1 agave syrup.
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From other users
  • A lot of vaguely Mexican ingredients and the apple + spicy combination but nothing that really holds the drink together to make it special. — ☆☆☆
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