1½ oz. Milagro Silver tequila
½ oz. Green Chartreuse
½ oz. House-made strawberry syrup
½ oz. Lime juice
Scant pinch of smoked salt
2 Dashes rhubarb bitters
Combine ingredients in a shaker with ice. Shake and double-strain into a balsamic reduction-rinsed coupe. Garnish with a mint sprig.
Richard Woodruff, bartender at Chambers Eat + Drink in San Francisco, created this recipe.