1 tomatillo
.75 chile syrup
.75 chareau
1.5 tequila
Maldon salt to taste
Make chile syrup:
- toast coriander in pan
- add sugar and water 1:1
- bring to boil, add in 1 dried pasilla, poblano or ancho chile
- simmer for about 30 minutes, then remove pepper
- let cool for about an hour, then refrigerate
Make tomatillo juice:
- de-husk a dozen tomatillos
- puree in strong blender
- strain multiple times
Shake in cocktail shaker with ice
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