This cocktail is fit for a festival on a warm summer day with the balance between sweet, citrus and a touch of spice.
Difficulty
Intermediate
Ice
Standard
Glass
Collins
Occasion
Warm Weather
1
Ingredients
- oz
- ml
| 1.5 oz | Patrón Silver |
| 1 oz | Pineapple juice |
| .75 oz | Mint ancho chili simple syrup* |
| .5 oz | Lime juice |
| .5 oz | Coconut water |
| + | Top with club soda |
| + | Sprig of mint for garnish |
| 45 ml | Patrón Silver |
| 30 ml | Pineapple juice |
| 22.5 ml | Mint ancho chili simple syrup* |
| 15 ml | Lime juice |
| 15 ml | Coconut water |
| + | Top with club soda |
| + | Sprig of mint for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients, except club soda and coconut water to a shaker.
- Shake to chill and combine.
- Strain over fresh ice in a collins glass.
- Top with coconut water and a splash of club soda.
- Garnish with a mint sprig.
*Mint ancho chili simple syrup:
- Mint
- 1/2 cup water
- 1/2 cup sugar
- 1/2 dried ancho chile pepper
Boil water and add generous amounts of mint, then steep for 15 minutes and strain. Add sugar and dried ancho chile pepper. Let sit for minimum 24 hours.
