Drink of the Week: Luna y Sol Cocktail - Imbibe Magazine Subscribe + Save

Drink of the Week: Luna y Sol Cocktail

We’re toasting this week’s summer solstice—and the advancement of the U.S. to the second round of the World Cup—with the Luna y Sol from Mayahuel bartender and tequila aficionado, Phil Ward. Tea-infused tequila gets a goal-worthy kick of spice from a ginger syrup, while a top-off of beer makes it perfectly thirst-quenching on a hot summer day.

Luna y Sol

1 1/2 oz. raspberry tea-infused blanco tequila (see below)
1/2 oz. ginger syrup (see below)
3/4 oz. fresh lime
Modelo Especial
Ice cubes
Tools: shaker, strainer
Glass: pilsner
Garnish: lime wedge

Combine all ingredients, except beer, and shake with ice. Strain into an ice-filled pilsner glass and top with Modelo. Garnish.

To infuse the tequila, steep 1/2 oz. of raspberry tea (Ward uses Tea Forte’s Raspberry Nectar) overnight in 750 ml. of blanco tequila. Strain and return to a clean glass bottle.

To make the ginger syrup, combine 1/2 oz. of fresh ginger juice with 2 Tbsp. of granulated sugar. Stir until most of the sugar has dissolved.

Phil Ward, Mayahuel, New York City

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend