This cocktail was invented by brilliant mixologist Phil Ward, who was the head bartender at one of our favorite NYC haunts: Death & Co. He’s known for advancing tequila to a spirit used for much more than just shots.
This uniquely fresh drink always enlivens whomever I make it for: the yellow chartreuse pairs incredibly well with the tequila, lime, cucumber and mint. Instead of regular salt, I use chili salt (which you can see floating at the top of the drink) for an additional kick of flavor. I also use substitute the simple syrup with agave, and use slightly less sweetener overall.
- 2 oz blanco tequila (we like Espolon)
- 1 oz freshly squeezed lime juice
- .75 oz yellow Chartreuse
- .25 oz agave syrup (substitute with simple syrup)
- 6 mint leaves
- 3 cucumber slices (reserve 1 for garnish)
- Optional: Pinch of chili salt (in a small mixing bowl, combine 1 tsp. of sea salt with ½ tsp. of chili powder and mix well). Substite with regular sea salt.
- In a cocktail shaker, muddle 2 cucumber slices, mint leaves, agave and a pinch of the chili salt.
- Add ice, tequila, Chartreuse and lime juice. Shake well.
- Pour through a fine strainer into a chilled coupe glass. Garnish with cucumber wheel.