Verdita (makes 12 Shots)
Blend ∙ 4 min ∙
Verdita is a non-alcoholic Mexican shot made by blending cilantro, mint, chili, and pineapple juice, served as a green chaser alongside tequila. The texture stays silky and pulpy, with a cool herbal snap up front and a slow chili warmth that lingers after each chilled sip.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Blend all ingredients without ice: Coriander/Cilantro leaves 10 pcsFresh mint leaves 20 pcsRed chili pepper 1 pcPineapple juice 450 mlSalt 2 pinches
- Fine strain into a suitable storage container from which to pour into individual shot glasses
- Refrigerate
- Shake before use and use within 3 days
Tips
- Blend the cilantro, mint, and chili without ice first so the leaves fully break down before the juice dilutes them.
- Fine strain thoroughly to remove leaf fragments and seeds, giving a smooth shot rather than a pulpy one.
- Use within three days of refrigeration, as the fresh herbs and pineapple juice lose brightness after that.
- Shake the batch before pouring each round, since the blended solids settle quickly in the storage container.
History
Verdita is a traditional Mexican tequila chaser whose name means "little green," a counterpart to the tomato-and-chili shot called sangrita. Both are said to have grown out of a home custom in Mexico of blending leftover fruit and chili from salads into a spicy juice to sip alongside tequila; sangrita was built on pomegranate or tomato and orange, while verdita took shape as a green version usually based on pineapple with cilantro, mint, and chili. Bartenders describe it as especially associated with southern Mexico, where a shot of verdita, a shot of tequila, and a shot of red sangrita are sometimes lined up together as the "Mexican flag," echoing the colors of the national flag.
The drink has no single credited inventor and circulated mainly by word of mouth and home tradition before reaching bar menus abroad in the 2000s and 2010s, including at London's Casita tequila bar and at several Chicago bars such as the Whistler, which began serving it around 2009 and added it to its printed menu in 2012.
FAQ
What is a Verdita?
A Verdita is a non-alcoholic Mexican shot blended from cilantro, mint, chili pepper, and pineapple juice, strained and served cold in a shot glass. It is typically drunk as a chaser alongside tequila or mezcal rather than on its own as a mixed cocktail.
How do you make a Verdita?
Blend cilantro leaves, mint leaves, a red chili pepper, pineapple juice, and a pinch of salt together without ice, then fine strain the mixture into a storage container. Refrigerate it, shake before pouring into shot glasses, and use it within three days for the freshest flavor.
What does Verdita mean?
Verdita is Spanish for "little green one," a nod to the drink's bright green color from the blended cilantro and mint. In English it is often described simply as a green tequila chaser or green shot.
What does Verdita taste like?
It tastes herbal and grassy from the cilantro and mint, sweetened by pineapple juice, with a building heat from the chili pepper and a light salt edge. The finish is clean and slightly spicy, which is what makes it work as a palate-refreshing chaser.
Is Verdita served as a shot or a cocktail?
Verdita is served as a chilled shot, not a mixed cocktail, poured into individual shot glasses from a chilled batch. It contains no alcohol itself and is meant to be drunk alongside, or right after, a shot of tequila or mezcal.
How does Verdita complement tequila?
Verdita is designed as a chaser that cools and refreshes the palate after a shot of tequila, its herbal mint and cilantro cutting the spirit's heat while the pineapple juice adds sweetness and the chili echoes tequila's own bite. The two are typically drunk back-to-back rather than mixed together.
What is a green chaser for tequila?
A green chaser for tequila is typically a Verdita, a blended shot of cilantro, mint, chili, and pineapple juice served ice-cold right after the tequila. Its herbal, slightly spicy profile is meant to refresh the palate and balance the spirit's burn.