Cactus Club

COCKTAIL

Aug 20

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint

Restaurateurs Christina Chae and Zach Rivera of Golden Years | Chicago

INGREDIENTS

Orange Verdita:
95.61 grams orange juice
5.22 grams cilantro
2.61 grams mint
2.61 grams jalapeño, deseeded
Agave syrup

To Assemble and Serve:
Yield: 1 cocktail
¼ ounce lime juice
1 ounce blanco tequila
1 ounce mezcal
Mint

METHOD

For the Orange Verdita:
In a nonreactive container, combine orange juice, cilantro, mint, and jalapeño. Using a Vitamix Commercial immersion blender, blend mixture until smooth. Strain. Taste and adjust sweetness with agave. Bottle and refrigerate.

To Assemble and Serve:
In a shaker, add lime, tequila, mezcal, and 3 ounces Orange Verdita. Add ice and shake. Strain into a Collins glass with ice. Garnish with mint.

Similar Recipes

Camara Lenta

Mezcal, Spiced Pear Liqueur, Honey, Malort, Liqueur de Roquefort, Amontillado Sherry, Black Peppercorn Tincture | Bartender Andre Levon of Clavel

Breakfast of Champiñones

Toasted Sesame–Infused Charanda, Reposado Tequila, Lime, Plantain Oleo Saccharum, Ancho Chile Liqueur, Sesame Seeds, Shiitake Mushrooms | Bartender Tracy Eustaquio of Pascual

Banana Hammock

Banana-Infused Blanco Tequila, Crème de Banane, Lime, Honey, Dram, Yuzu, Nutmeg, Bee Pollen, Chamomile Salt | Restaurateur Lane Harlan of The Coral Wig

Red Rice Vesper

Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!

Fireside

Mezcal, Lime, Aperol, Amaro, Orange | Bartender Niko Ciel of Laurel

Strange Mercy

Olive Oil–Washed Tequila, Manzanilla Sherry, Bitter Bianco, Lime Oleo Saccharum, Poblano Chile Liqueur, Salted Lime Foam | Bartender Alejandro Medina of Bar Bludorn