Ingredients
- 2 ounces tequila blanco
- ¾ ounces lemon juice
- 1 ounce cucumber juice
- 1 ounce hoja santa syrup (recipe follows)
Hoja Santa Syrup
- 4 tablespoons hoja santa (an herb available online or Mexican specialty stores), dried
- 2½ cups cold water
- 2½ cups white sugar
Cumin Salt
- ½ cup coarse salt
- ½ cup ground cumin
Chef notes
If you can’t find the hoja santa Mexican herb at specialty stores, mint will work in a pinch, says Mercadito mixologist Tad Carducci.
Preparation
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.)
