• 4 oz reposado tequila (Patron Reposado)
  • 2 bar spoon roasted Poblano Agave (1 tablespoon) – see below
  • 1 oz fresh lime juice
  • 4 oz fresh red bell pepper juice – see below

For Garnish

  • 2 sprigs cilantro
  • 2 slices red bell pepper


  1. Combine ingredients in a mixing glass. Stir/shake until dissolved.
  2. Pour over ice in a rocks glass. Garnish with skewered bell pepper slice and sprig cilantro.

Roasted Poblano Agave

  • 2 large Poblano peppers
  • 24 oz light amber agave nectar


  1. On a hot grill, roast the peppers until partially blackened. Remove and let cool to touch.
  2. Remove tops and chop each pepper into medium size chunks. Seeds can be removed or left in for an extra spice kick.
  3. In a small saucepot heat the agave nectar to a simmer.
  4. Add chunks of Poblano and return to simmer over low heat for 5 minutes.

Red Bell Pepper Juice

  • 4 red bell peppers, chopped


  1. Drop the chopped peppers into a blender and blend on high speed until pulpy. You may add a touch of water to ease blending if necessary.
  2. Pour blended bell pepper through chinois/strainer/cheesecloth to retain only the juice. Refrigerate in a container for use.