forbidden colors

2 oz Espolon Blanco Tequila
1/2 oz Cucumber Syrup (*)
1/4 oz Yellow Chartreuse
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice, strain into a rocks glass, and garnish with a cucumber wheel.
(*) Cucumber was peeled, cut into 1 inch pieces, blended, and fine strained. The juice was mixed with an equal volume of sugar and stirred with a spoon to dissolve it without heat.
Another of the syrups that I made for the Cocktail Lab at Earl's two weeks ago was a cucumber one. I decided to take it in a tequila direction since agave often pairs well with cucumber flavors such as in the White Buddha. For added herbal and spice elements, I added a touch of Yellow Chartreuse and Angostura Bitters to the mix. For a name, I stuck with the Yukio Mishima theme and dubbed the concoction Forbidden Colors.