cocktail recipes, drink experiments, good cocktails

A perfect pitcher: herbs, tequila and Cinco de Mayo

Wow, I think my calendar did stop since my last post because here it is almost Cinco de Mayo. ..

Here is a quick quiz. When hankering for a drink on Cinco de Mayo, do you:

  1. Avoid tequila because of “that one time when I…” ? (then you really should see my past post on the subject).
  2. Embrace the tequila, but drown the taste with artificial sweet and sour mix, or worse, one of those pre-mixed, pre-frozen tubs of margaritas (“Just Add Tequila!”).
  3. Say the hell with it, and grab some Mexican beer instead?

I’m not a counselor, so I won’t be diagnosing where you fall on the scale of tequila-avoiders. Nor can I relate to your plight because I love tequila. Nonetheless, I do have a solution.  I call it Herbaceous*, but that’s partly for lack of inspiration (do you know, naming cocktails is often harder than creating them?).

Herbaceous* mixes a couple of tasty herbs while cutting the tequila with vodka. I can’t even remember why I did this initially – did I run out of tequila? – but it works. Red and my friend PRS, both tequila shunners, like this pitcher drink a lot. The taste of tequila is still present, but softer, and pairs seamlessly with the flavors of cilantro and lemon-thyme. The overall ratio of booze to non-booze makes it light and refreshing.

The Herbaceous pitcher drink uses muddle cilantro and lemon-thyme syrup. Use about this much lemon-thyme per 1 cup of sugar with 1 cup of water.

The Herbaceous pitcher drink uses muddle cilantro and lemon-thyme syrup. Twelve stems of cilantro are shown here on the cutting board. Use about this much lemon-thyme (on the right) per 1 cup of sugar with 1 cup of water for the syrup.

Herbaceous*

Bunch of cilantro (approx. 12 stems)
6 oz reposado tequila
6 oz vodka
6 oz fresh lime juice
11 oz lemon-thyme syrup
24 oz club soda

Muddle the cilantro with lime juice in a pitcher. Add lemon-thyme syrup, tequila and vodka and stir well. Refrigerate for one hour, and then gently stir in chilled club soda. Serve on the rocks in a short bucket glass.  The recipe above serves 12.

Lemon-Thyme Syrup

1 c. sugar
1 c. water
4-5 stems of lemon-thyme (see photo)

Boil sugar and water together until sugar is dissolved. Remove from heat and drop in rinsed lemon-thyme stems. Cover and steep for 30 minutes, then strain out solids and cool liquid. Makes 12 ounces.  I recommend doubling this recipe so that you have the syrup ready for an ice tea sweetener – I keep this on hand year-round.

I brought this creation to two functions last summer and it disappeared quickly. Enjoy it with friends at a Cinco de Mayo gathering, and keep the recipe on hand for summer days. ¡Salud!

Cheers, HEILO

For more Cinco de Mayo options, see my previous posts: Granada de Amor and  St. Rosemary.

*Seriously, do you have another suggestion?

 

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