LA PIÑA VERDE

Cucumber, green apple, and a fistful of cilantro and mint go into the blender, jalapeño shows up to turn up the heat, and pineapple sweetens the deal. Mi CAMPO Blanco holds the center while Chareau adds a floral edge that keeps things from getting too hot to handle. Making this for a crowd? Blend the Verdita in advance and keep it chilled, then it's just a shake and a pour whenever someone wants a glass.

WHAT’S IN IT

• 2 oz Mi CAMPO Blanco
• 2 oz Verdita
  • 8 oz Pineapple Juice
  • 1 Jalapeño
  • Several Sprigs of Cilantro & Mint
• ¾ oz Chareau
• ½ oz Simple Syrup

HOW TO MAKE IT

For Verdita - Blend and strain through a fine mesh strainer.

In your shaker, add your cucumber, green apple, lime juice and muddle. Add the rest of your ingredients, ice and give it a good shake. Strain into a rocks glass over fresh ice and enjoy!