This summery, herbal margarita-for-two is available at West of Pecos in San Francisco. It lacks the cloying sweetness and throat parching acidity of lesser margs: the blend of cucumber, white vermouth, and green Chartreuse gives it a clean, dangerously drinkable quality. Don't say we didn't warn you.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
Grandote (Para Dos) from West of Pecos
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker and strainer|
|This recipe appears in:||5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco|
- 5 quarter-inch slices cucumber
- 3 ounces blanco tequila
- 1 1/2 ounces Dolin Blanc vermouth
- 1 1/2 ounces fresh lime juice
- 1/2 ounce green Chartreuse
- 1 ounce simple syrup
Place cucumber slices in a cocktail shaker and fill with ice. Add tequila, vermouth, lime juice, Chartreuse, simple syrup. Shake well until chilled. Strain into large ice-filled serving glass and serve with two straws.