Add all ingredients into shaker tin and shake with ice. Then, double strain into colling glass with half-smoked salt rim.

This is a little sweet and spicy Texas Serrano Pepper cooler made with fresh kiwi and cucumber, accented with smoked salt – perfect for our backyard Texas BBQ’s

Serrano Agave:

1. Add once cup of light agave and ¼ cup of filtered water to a sauce or boiling pot. Bring to a simmer.
2. Once you have to a slight rolling simmer, add 2 Serrano peppers cut long-wise, make sure to add the seeds.
3. Let steep for about 3 minutes with rolling simmer.
4. Double strain after about 3 minutes:

Green Machine Juice:

1. Cut, wash, and peel 3 kiwis and 1 cucumber (leave the skin on cucumber)
2. Juice Kiwi and Cucumber separately
3. For the Green Machine Juice, you will add 1 ounce Fresh Cucumber Juice to ¾ ounce fresh Kiwi juice ratio: 1oz: 3/4oz

Garnish: Garnish with Cucumber Ribbon and thin kiwi slice.

Glassware: Tom Collins