Poblano Escobar

• Four 1/4-inch-thick rings of poblano chile
• Four 1-inch chunks of fresh pineapple
• Small pinch of ground cumin
• 1 ounce reposado tequila, preferably 7 Leguas
• 1 ounce mezcal
• 3/4 ounce triple sec, preferably Combier
• 1 ounce fresh lemon juice
• 1/2 ounce agave nectar
• Ice
• 1 orange wheel, for garnish

1. In a cocktail shaker, muddle 3 of the poblano chile rings with the pineapple and cumin.
2. Add the tequila, mezcal, triple sec, lemon juice and agave nectar.
3. Fill the shaker with ice and shake well.
4. Fine-strain the drink into a chilled ice-filled rocks glass and garnish with the remaining poblano chile ring and the orange wheel.

chile, pineapple, ground cumin, reposado tequila, mezcal, triple sec, lemon juice, nectar, orange wheel

Taken from www.foodandwine.com/recipes/poblano-escobar-cocktails-2013 (may not work)