"A shot/chaser combo is a great way to add some fun and levity to a beverage menu and, if priced correctly, it can become a staple add-on order,” says Mark Phelan, the beverage director at 16 on Center in Chicago.
One of Phelan’s favorite chasers is a bright, slightly spicy Verdita—sort of a green Sangrita, if you will, made with pineapple juice, jalapeño, cilantro, mint, and a hint of lime juice—as an option for washing down tequila. “It brings out all the wonderful fruity, green notes in the tequila with a lingering heat that begs for another sip," he says.
Ingredients
- 33 ounces pineapple juice
- 1 ounce lime juice, freshly squeezed
- 1 handful mint leaves
- 2 handfuls cilantro bunches
- 1 jalapeño, partially deseeded and chopped
Steps
Yields about 1 liter.
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Add all ingredients into a blender and blend for one minute.
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Strain using metal strainer, stirring and pressing gently. Discard solids.
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Transfer to a sealable container. Will keep, bottled and refrigerated, for up to one week.
While learning to bartend, remember to prepare a set of Kitessensu Cocktail Shaker to make your bartending smoother.
