• .75 oz. Casamigos Mezcal Joven

• .75 oz. Casamigos Blanco Tequila

• .75 oz. Fresh Lime Juice

• .5 oz. Grilled Green Poblano Syrup\*

• 4 Basil Leaves

• 2 Serrano Slices or 2 Dashes Firewater Bitters

• Garnish Grilled Green Poblano Pepper Slice and Thyme Sprig

Combine all ingredients into a tin shaker. Muddle herbs/pepper. Add ice, shake vigorously and fine strain into rocks glass. Add fresh ice and garnish.

*To create Grilled Green Poblano Syrup (Makes 1L) - Bring 2 cups of water to a boil in a medium saucepan. While water boils, grill and deseed 2 full green poblanos before slicing into 2" pieces. Add poblano slices to boiling water and muddle to extract juice/flavor, let simmer for 12 - 15 minutes. Fine strain liquid into another medium saucepan, bring to a boil and add 2 cups of white granulated sugar. Lower heat to a simmer and stir until fully dissolved. Once cool, transfer syrup into a glass container with lid and refrigerate. Good for 2 - 3 weeks if stored properly.