In a mixing tin, combine 1800 Cucumber & Jalapeño Tequila, fresh lemon juice, fresh cucumber juice, green tomato/tomatillo blend and jalapeño bitters. Throw or roll the cocktail back and forth to add air, do not add ice to the tin. Strain over fresh ice into tajin rimmed Collins glass. Garnish with a skewered lemon wedge, jalapeño slice and cucumber spear. **Green Tomato/Tomatillo blend: on a grill top, cook tomatoes and tomatillos until a medium char. Put into a blender with 1 clove of garlic, 1 tsp Worcestershire sauce, 1 tsp salt, 1 tsp black pepper, horseradish, 1 squeezed lemon and cilantro leaves. Add water slowly while blending to help reach your desired consistency. The blend should be smooth and silky. Bottle and refrigerate after use.**