Poblano Pineapple Picante

• 1 Poblano chile
• 2 sprigs fresh cilantro
• 2 ounces tequila blanco
• 2 ounces pineapple juice
• 3/4 ounce fresh lime juice
• 3/4 ounce agave nectar

1. Cut about an inch off the top and bottom of the Poblano and remove the seeds, leaving body intact.
2. Place the chiles in the freezer for at least 1 hour and up to 24 hours.
3. In a mixing glass, muddle the cilantro, add the rest of the ingredients, add ice and shake 12 to 14 times.
4. Place the frozen poblano in a pint glass and pour the drink over it.
5. (Alternatively, this cocktail can be served in a martini glass.)

chile, cilantro, blanco, pineapple juice, lime juice, nectar

Taken from www.foodnetwork.com/recipes/guy-fieri/poblano-pineapple-picante-recipe.html (may not work)