Cilantro Volta Recipe

Combine sugar and water in a small saucepan and bring just to a simmer over medium heat, stirring until the sugar dissolves.

Remove from heat, add the packed cilantro and optional lime zest, cover, and let steep for 15 minutes to infuse bright herb flavor.

Strain through a fine mesh sieve, pressing on solids to extract syrup. Chill. Yields ~6 oz. Use 0.75 oz in each cocktail; refrigerate up to 10 days.

To roast a poblano: char the skin directly over a gas flame, under a broiler, or on a hot skillet until blistered and blackened all over. Place in a bowl and cover to steam 5–10 minutes, then peel and remove seeds.

Cut a thin slice from the roasted poblano for garnish and set aside to crisp (optional: dry in a low oven at 200°F/95°C for 20–30 minutes). Reserve a small piece (about 1 slice) to briefly torch or smoke the finished cocktail if desired.

If you prefer an infused smoky note rather than fresh-roasted, char a small piece and muddle lightly into the shaker or add 1/2 tsp smoked poblano oil to the shaker.

Dry Shake (if using egg white)

Add 2 oz pisco, 0.75 oz cilantro simple syrup, 0.75 oz fresh lime juice, and 1/2 egg white to a cocktail shaker. Do not add ice. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.

Wet Shake

Open the shaker, add a handful of ice (about 1 cup). If using char/muddled poblano for more vegetal heat, add the small charred poblano piece or 1/2 tsp smoked poblano oil now. Seal and shake hard for 10–15 seconds until well chilled (exterior of shaker frosts).

Double-strain into a chilled coupe or Nick & Nora glass (or rocks glass over fresh large ice if preferred). Double-straining prevents bits of cilantro or poblano from entering the glass and ensures a silky texture.

Finish by briefly holding the poblano slice or crisp near the glass and using a kitchen torch to warm it until it smokes (alternatively, use a smoking gun) to lay a light smoky aroma over the drink. Drop the crisp onto the rim or float the cilantro sprig and lime wheel.

If you did not use egg white, simply shake with ice and strain; garnish the same way.