Saturday, October 03, 2009

Cilantro Cocktail

This is adapted from a drink called a "Puebla" served at Applewood in Brooklyn.
2 ozs. tequila
2 quarter-inch slices of jalapeño
1 lemon
1 tsp agave nectar
lots of fresh cilantro
Pack a third of a large lowball glass full of cilantro leaves. Squeeze the juice of one lemon into the glass. Add jalapeño slices (the more seeds you leave in, the hotter). Muddle. Add tsp of agave nectar to sweeten it, then add two ozs of tequila.

Shake everything in a cocktail shaker and strain into a large lowball glass with three ice cubes and garnish with cilantro.

Notes: It's easier to muddle in a short glass, rather than a cocktail shaker. Lemons seem to work better than limes in this drink. Honey may be reasonable substitute for agave nectar, but I haven't tried it. The true amount of cilantro will vary by taste, but aim for about one loosely packed cup. Using better tequila will be rewarding.



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