If you can’t find the hoja santa Mexican herb at specialty stores, mint will work in a pinch, says Mercadito mixologist Tad Carducci.
To make the syrup:
In medium pot, place sugar and water and bring to boil. Add the dried hoja santa and let boil for one more minute.
Reduce heat to medium and simmer for about 20 minutes. Remove from heat and cool. Strain through a very fine strainer and refrigerate. Yields 2 ½ cups.
To make the cumin salt:
In a bowl mix both ingredients until well distributed. Store up to 6 months in a cool, dry place.
To make the cocktail:
Add all ingredients to glass. Shake over ice. Decorate rim with cumin salt. (This recipe’s amount can be increased to yield more portions.)