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Yield: 1 cocktail, plus enough syrup for more drinks if desired
Ingredients:
1/2 cup fresh cilantro leaves
1/4 cup basil leaves
2 tablespoon fresh mint leaves
1 cup sugar
1/2 cup water
Kosher salt or cocktail salt for rim of glass
2 ounces top-shelf tequila (recommended: Cuervo Gold or anejo tequila)
2 ounces lime juice, or more, to taste
1 1/2 ounces orange-flavored liqueur (recommended: Grand Marnier or Cointreau)
1 1/2 cups ice cubes
Finely grated lime zest
Lime slice or wedge
Method:
In a small saucepan combine the sugar and water and bring just to a boil, stirring to dissolve the sugar. Add the cilantro, basil, and mint; stir to combine and then set aside until cool, allowing the herbs to steep in the syrup.
When the syrup has cooled, strain through a fine-mesh sieve, pressing on solids. Discard solids and transfer herb syrup to a small airtight container. Chill thoroughly. May be made up to 1 week in advance and refrigerated until ready to use.
When ready to make a cocktail, place a small amount of the salt in a shallow dish and wet the rim of a glass. Dip the wet rim in the salt to coat the rim and set aside.
In a cocktail shaker combine the tequila, lime juice, orange-flavored liqueur, 1 ounce of the chilled herb syrup, and ice cubes and shake well to chill. Strain into the prepared glass, garnish with grated lime zest and a lime slice or wedge and serve immediately.
This recipe was featured on the Herb Helper Episode of Emeril Green.
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