El Jefe Rita

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3 oz. Grilled-jalapeño-infused tequila*
1 oz. Lime juice
1 oz. Orange juice
1 ½ oz. Coconut milk
1 oz. Triple sec
1 oz. Cilantro simple syrup**
½ Very soft avocado

Mash up the avocado until smooth and velvety. Combine all ingredients in a shaker with ice. Strain into chilled 16-oz. glasses rimmed in chili salt.

The mixologists at Stella Taco in Portland, OR, created this recipe.

*For Jalapeño tequila:
Grill 2 jalapeño peppers. Slice down the middle—do not remove seeds. Add to 750-ml bottle of reposado tequila and let infuse for 24 hours.

**For Cilantro simple syrup:
¼ bunch Cilantro
⅓ cup Sugar
1 cup Water

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