By Jamien Andre Tomlinson, bartender, Fat Lamb
Ingredients
SERVINGS: 1 Cocktail
- 2 ounces verdita (see recipe below)
- 1 ounce pineapple juice
- Soda water to top
- Mint sprig for garnish
- Lime wheel for garnish
Verdita
- 2 bunches cilantro with stems
- ½ bunch mint leaves
- ½ ounce chives, roughly chopped
- 2 jalapeño peppers, deseeded
- 10 ounces pineapple juice
- 4 ounces simple syrup
- 2 ounces lime juice
Preparation
• Add ingredients to a blender and blend on high until smooth.
• To make the cocktail: To a mixing glass with ice add verdita and pineapple, and stir until chilled.
• Using a Hawthorne strainer, strain into a rocks glass or footed highball glass containing fresh ice. Top with soda. Garnish with mint sprig and lime wheel.
