A Dizzying Summer Cocktail

With summer upon us, it is time once again to start thinking about how you are going to outdo your riotously delicious summer cocktail of 2009.

While last year's pool party libations were dominated by Rum, Cachaca and an array of different cordials and liqueurs, this year the talk is about Mexican distillates: Tequila and its smokier, lesser-known and not-so-distant-cousin, Mezcal.

While traditional margaritas are always a crowd favorite during these hot weather months, why not “spice” it up with a dizzyingly refreshing variation made with cucumber and hoyasanta. The large leaf hoyasanta, with flavors of anise and cinnamon, can be found (in dried form) in most Mexican bodegas and other stores that specialize in Central American spices.

If hoyasanta is not available in your area, replace with four whole star anise seeds and one whole stick of Mexican cinnamon in the syrup recipe.

Pepino El Pyu Recipe

Ingredients

2 fluid ounces of blanco tequila
3/4 fluid ounce lemon juice
1 fluid ounce cucumber juice
1 fluid ounce hoja santa syrup

Instructions

1. Add all ingredients
2. Shake over ice
3. Pour into glass over fresh ice

Hoja Santa Syrup Recipe

4 tablespoons Hoja Santa (dried)
2 1/2 cups of cold water
2 1/2 cups of sugar (white)

Instructions:

1. Place all ingredients in a pot
2. Bring to a boil
3. Add hoja santa
4. Boil for one minute
5. Reduce heat to medium
6. Simmer for 20 minutes
7. Remove from heat and cool
8. Fine strain
9. Date and refrigerate

Cumin Salt Recipe

Ingredients

1 part coarse salt
1 part ground cumin

Instructions

1. Mix all ingredients

Happy Tippling!!
Tad & Paul