How I Met Your Mojito

Recipe: Brent Casey , Sternewirth , San Antonio

Photo: Kelly Puleio

February 23, 2026

A thirst-quenching mix of coconut water and mint tea.

For the ultimate refreshment, shake up this tequila cocktail from San Antonio’s Sternewirth Tavern and Club Room. Despite its name, it’s more reminiscent of Ranch Water, made with a thirst-quenching mix of chilled coconut water, fresh mint tea, lemongrass syrup, and Topo Chico.

Ingredients

2 oz. blanco tequila
1 oz. chilled coconut water
3/4 oz. lemongrass syrup
3/4 oz. fresh mint tea
3/4 oz. fresh lime juice
chilled Top Chico

Tools:shaker
Glass:Collins
Garnish:mint bouquet

Preparation

Combine the first 5 ingredients in a shaker and shake well (without ice) to combine. Pour into an ice-filled glass and top with Topo Chico, then garnish.
Lemongrass SyrupWash 4 oz. of lemongrass and cut into large pieces. Combine the lemongrass with 2 cups of water in a saucepan over medium heat. Let simmer for 30 minutes. Strain out the lemongrass and add 2 cups of granulated sugar, whisking until fully dissolved. Let the syrup cool, then bottle for use. Keeps refrigerated up to 2 weeks.
Fresh Mint TeaBring 2 cups of water to a boil in a medium saucepan, and add 8 oz. of freshly picked mint leaves. Boil for 5 minutes, then remove from heat and let steep for 30 minutes. Strain out the solids and let the tea cool. Keeps refrigerated up to 3 days.