Photo by Lindsey A. Miller Serves7 Cocktails From TAP Gastropub in Atlanta, Georgia Ingredients 1 liter tequila of choice4 Fresno chiles, 2 seeded and 2 with seeds (plus additional Fresnos for garnish, if desired)4 quarts cubed green tomatoes or tomatillos4 avocados2 cups fresh lime juice1 tablespoon soy sauce1 tablespoon salt2 teaspoons black pepper3 tablespoons horseradish3 jalepenos, seeded and chopped Directions To infuse tequila, add Fresnos to tequila and let sit for 48 hours. In a blender, blend cubed tomatoes or tomatillos to a juice. Add remaining ingredients and blend until smooth. Using a 12-ounce glass, measure 1½ ounces of tequila. Add ice and fill glass with green tomato mix. Garnish each glass with Fresno chile slices.