2 oz Jose Cuervo® Tradicional® Plata Tequila*
.75 oz Carrot Leaf Syrup*
2 slices Cucumber
3 slices Jalapeño
1 oz Soda water
Garnish: Dehydrated Lime Wheel
Muddle the cucumber and jalapeño in a shaker. Add the rest of the ingredients, except the soda water, and fill with ice. Shake, and strain into a highball glass filled with crushed ice.
Blanche carrot leaves by adding them to boiling water for 2 minutes then dunk into an ice bath until cool. Add the blanched carrot leaves, sugar, and water to a blender. Blend until the sugar is fully dissolved. Strain into a clean container.
Carrot leaves have a vegetal flavor almost like a cross between carrot and parsley. The syrup has a beautiful bright green color and is a great way to utilize an ingredient that many kitchens and home cooks might otherwise toss. This cocktail should also be served in a Highball glass with an agave straw.
*40% Alc./Vol. (80 Proof).
It looks like you may be outside of the United States. Would you like to go to your regional Cuervo website?
Share this recipe: