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This cocktail served at Snackbar in Oxford, Miss., both cleanses the palate and complements dishes with its blanco tequila and Cointreau base enlivened by cilantro, jalapeño, cucumber, melon, cumin seed, lime, grapefruit bitters and a pinch of salt to tie it all together.
- 4 One-inch chunks of melon
- 1 slice Cucumber
- 2 slices Jalapeño
- 5 cilantro leaves
- 1/2 oz Fresh lime juice
- 2 dashes Grapefruit bitters
- 1/4 oz Agave syrup
- 2 oz Cuestión tequila blanco
- 1/2 oz Cointreau
- Cumin seed
- Garnish: Cucumber slice
- Garnish: Jalapeño slice
- Garnish: Parsley leaf
- Garnish: Cumin seeds
In a mixing glass, muddle the melon, cucumber, jalapeño, cilantro, lime juice, grapefruit bitters and agave syrup.
Add the tequila, Cointreau and salt, and shake.
Strain into a rocks glass with ice.
Garnish with a cucumber slice, jalapeño slice and parsley leaf sprinkled with cumin seeds.