El Jardín Recipe

4 from 1 ratings

Mustard? I know. A step too far, right? You’ve got to trust me here — a little bit of mustard mixed with the right ingredients, and you’ve got a spicy and refreshing summer cocktail. I prefer to use reposado tequila when mixing with mustard as it stands up well to the salty heat the Dijon imparts. Try it out with my recipe for El Jardín for a unique and delicious departure from your normal cocktail fare.

Servings

servings

Ingredients

2 ounce reposado tequila
¾ ounce lime juice
¾ ounce coriander honey syrup (recipe below
1 bar spoonful of yellow chartreuse
2 cucumber slices, divided
1 -2 dashes coriander bitters
1 -2 dashes coriander bitters

Directions

For the coriander honey syrup: In a medium saucepan, add 1 cup of water, 1 cup of honey, and a small handful of lightly cracked coriander seeds. Bring to a gentle simmer, and stir until the honey is dissolved. Remove from heat, and let cool. Strain through a fine mesh strainer to remove the coriander seeds.
In a pint glass, muddle one slice of cucumber with the coriander honey syrup. Add tequila, lime juice, Yellow Chartreuse, coriander bitters, and Dijon mustard. Shake vigorously until cold. Strain over ice into a rocks glass or mason jar, and garnish with remaining cucumber slice.