Orchestrated Harmony
By Mixologist Junior Merino of The Liquid Chef Inc.
Adapted by StarChefs.com
April 2007

Yield: 1 Drink


  • 1 martini glass
  • Herbsaint liquor, as needed
  • 5 cilantro leaves
  • 4 chunks grapple
  • 5 green grapes
  • 1/3 ounce Monin lychee syrup
  • 1¾ ounces Siembra Azul Tequila Blanco
  • ½ ounce fresh lemon juice
  • 1 crystallized cilantro leaf, to garnish

Coat the glass with Herbsaint liquor. Muddle the cilantro, grapple, and grapes. Add the tequila, lemon juice, lychee syrup, and shake. Strain into the coated glass and garnish with a crystallized cilantro leaf.

Dish Pairing:
Jicama Rollitos Stuffed with Crabmeat and Cilantro Sauce
by Chef Miguel Espinoza, Café Frida – New York, NY


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