Guêpe Verte from Candelaria, Paris

• 1¾ oz. chile-infused tequila
• 5cucumber slices
• 15cilantro leaves
• 1 tbspfresh lime juice
• 1 tbspagave nectar

Preparation

1. 1.

   Muddle 3 of the cucumber slices and the cilantro leaves with the lime juice in a cocktail shaker until the cucumbers are broken down. Add the infused tequila and agave nectar, fill the shaker with ice, then shake until well chilled. Fine strain the cocktail into an ice-filled rocks glass, then garnish with the remaining cucumber slices.

2. 2.

   Chile-Infused Tequila: Pour 1½ cups of tequila (100% agave blanco or reposado) into a jar and add 1 jalapeño, quartered lengthwise, or bird’s-eye chile, split lengthwise. Cover and shake. Let stand for 8 hours. Taste, and if the tequila isn’t spicy enough for your taste, let it steep longer, up to overnight. When the tequila is well infused, remove the chile. Pour the tequila into a bottle or jar, cover, and chill until ready to use. Makes enough infused tequila for about 7 drinks and keeps for up to a year.