Though I’ve written this with classic margarita proportions, the spring herbs–the video I did for our YouTube channel utilized the first herbs that come up in my garden–really transform the traditional flavors. Use whatever herbs you can lay your hands on, but know that each combination will create a unique cocktail. If possible, add that dash of herbal liqueur–it really does add something special.
INGREDIENTS
- Coarse (kosher) salt
- 1 lime wedge
- 1 ounce fresh-squeezed lime juice
- 1/2 ounce agave syrup
- 1/2 ounce orange liqueur (I like Cointreau here)
- 2 ounces raicilla, mezcal or tequila
- A small handful of mixed herbs (I like lemon balm, anise hyssop, mint, lemon verbena)
- A dash of herbal liqueur like Green Chartreuse (optional)
- 6 to 10 small ice cubes (about ¾ cup)
INSTRUCTIONS
Spread the salt on a small plate, moisten half of the rim of a 6-ounce martini glass with the lime wedge, then upend the glass onto the salt to coat the lime-moistened half of the rim.
In a blender, combine all the ingredients except the ice. Blend until the herbs have turned the mixture green. (It’s okay if you can still see tiny bits of herb.) Pour into a cocktail shaker filled with ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the salt-crusted glass and serve immediately.
