• 2 ounces Herradura Silver Tequila

• 1.5 ounces fresh lime juice

• 1 ounce simple syrup*

• ½ ounce of green chile juice**

• Kosher salt for rim

• Lime wedge for garnish

Use a lime wedge to coat the outside lip of a highball glass and salt the rim with kosher salt blended with a little dried green chile powder. Fill a cocktail shaker with ice. Place remaining ingredients in the shaker and shake vigorously for three seconds. Pour into the salted glass and garnish with the lime wedge.

TIPS:

*To make the simple syrup, put one cup water and one cup granulated sugar in a small saucepan. Bring to a boil and simmer until sugar is completely dissolved. Cool before using. Leftover syrup can be stored in a tightly covered jar in the refrigerator for about a month.

**To prepare the green chile juice, place one fresh New Mexico green chile in a blender with 1 ounce of water and blend thoroughly. Strain the purée through a fine mesh strainer and transfer to a squeeze bottle. Store in the refrigerator or freezer.