A touch of crème de menthe and large bouquet of mint make this tequila cocktail from Chicago’s Young American extra-refreshing.
1½ oz. blanco tequila
½ oz. pineapple syrup (McKinley uses Small Hand Foods)
½ oz. fresh lime juice
¼ oz. honey
1 barspoon crème de menthe
1 lime wedge
6 mint leaves
Tools: muddler, shaker, strainer
Muddle 1 lime wedge with 6 mint leaves. Add the remaining ingredients, plus ice, and shake until cold. Strain into the glass over fresh ice and garnish.
Julia McKinley, Young American, Chicago
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