Mix Some Epazote Into Your Elixir
But if you want to get more elaborate with your mixed drinks this Cinco, celebrated bartender Ignacio ‘Nacho’ Jimenez of Ghost Donkey in New York, has developed a Mexican-themed cocktail with vodka—of all things. His Watermelon Collins works in a syrup infused with epazote, a potent herb usually used to make tea.
From his own apartment, Jimenez illustrates how to assemble both the syrup and the associated cocktail. Or you can follow his his detailed instructions below. Happy Cinco De Mayo to all those celebrating.
- 1.5 oz. Absolut Elyx
- .50 oz. Epazote syrup*
- .75 oz. Lemon Juice
- 2 oz. Watermelon juice
- Top with soda
- Garnish: Watermelon slice and sprinkle of Tajin
Glass: Elyx Boutique Copper Cups or Highball Glass
- 1 cup white sugar
- 1 cup water
- 10 Epazote leaves
Wash the epazote leaves thoroughly to remove any dirt. Add 1 cup of water and 1 cup of white sugar in a small pan. Bring the boil until fully dissolved. Remove from the heat, add the shiso leaves and leave to infuse for about 2 hours. Strain and store in the fridge until ready to use.
Take the rind off the watermelon and cut into small pieces, Put the watermelon in a blender and smash with a wooden spoon until smooth. Strain the watermelon.
To ready the full article click here: Not a Tequila Fan? For Cinco de Mayo Try These Drinks Instead, Forbes, UMVs: 87,950,163, 05.04.20, by Brad Japhe