The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit. This refreshing, drinkable punch also includes tequila, basil, Aperol, and agave syrup. Serve in a tin cowboy cup, if you can!
Note: To make agave syrup, combine 1/4 cup boiling water with 1/4 cup agave nectar in a heatproof bowl. Stir until dissolved. Cool before using. Syrup will keep in a sealed container in the refrigerator for up to 5 days.
Pecos Punch from West of Pecos
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||muddler, cocktail shaker and strainer, tin cup (optional)|
|This recipe appears in:||5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco|
- 3 one-inch cubes fresh cantaloupe
- 2 basil leaves
- 1 1/2 ounces blanco tequila
- 1/2 ounce Aperol
- 1/2 ounce agave syrup
- 1 ounce freshly squeezed grapefruit juice
- Dash lemon juice
- Garnish: lemon wheel
In a cocktail shaker, muddle cantaloupe until broken down. Fill shaker with ice. Add basil, tequila, Aperol, agave syrup, and grapefruit juice and shake vigorously. Strain into ice filled serving glass (or tin cowboy cup). Garnish with lemon wheel.