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