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Cocktails

Grandote (Para Dos) from West of Pecos

Grandote (Para Dos) from West of Pecos

[Photograph: Diana Bradbury]

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

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About This Recipe

Yield:Serves 2
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

Ingredients

  • 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

Procedures

  1. 1

    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.

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