| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 2 drinks |
Instructions
- Heat 1/3 cup each sugar and water in a saucepan until the sugar is dissolved; chill. Puree the cold syrup with 1 cup fresh mint and 1/2 cup fresh cilantro, then strain. Rub the rims of 4 rocks glasses with a slice of jalapeno and a lime wedge; dip in salt and then in sugar. Fill with ice. Combine half of the herb syrup, the juice of 1 lime and 1/2 cup tequila in a shaker; shake, then strain into 2 glasses. Repeat. Top the drinks with ginger beer.
Reviews
I love to bartend and this recipe was a little harder to decipher since it calls for cups instead of ounces. If you have a bartending ounce or ounce and 1/2 glass, I tweaked the recipe so it still tastes delicious but can be spread out for a larger crowd or simplified down to one. Use 2 oz. tequila and 1 oz. of the herbed simple sugar. I also squeeze in some lime. Shake over crushed ice, strain, and pour into a tall collins glass. Top the rest with ginger beer. Enjoy!
I have been watching the Food Network and using their recipes for years! I have tried out countless recipes. This is the FIRST one that actually prompted me to write a review. This drink is AMAZING! It takes a bit of prep work and is more involved that your standard mixed drink… but sooooo worth it!!!! It is great. Its spicy, sweet, minty, savory… very complex and very pretty to serve.
Ok, I finally mustered the courage to try this drink. I love lime, cilantro, mint, tequila, and ginger beer, so I figured this was a no-fail recipe. I used a stick blender which worked out amazingly for making the herb syrup. I used a fine metal strainer, but a coffee filter would probably also work well. We used a Don Julio Anejo, but I think that the complexity of the tequila was too much for this drink. I definitely would use a blanco/silver tequila if I were to make this drink again. That way the herbs don’t clash with the tequila. Overall, definitely a unique flavor (not one that you can drink several of. It’s reminiscent of a mojito, but, if taste were relation, the Green Hornet would be a third-cousin twice removed. I think this drink would almost be better if you made it in a highball glass (we used rocks, and filled it with ginger beer instead of topping. All-in-all an interesting drink, and, at the very least, I’m stealing the herb syrup idea for future mojitos!