Cactus Thorn Cocktail

By: Hannah Lee Leidy
Photo by Julie Soefer

Food Culture of the South

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one cocktail

  • 1 tomatillo quarter
  • 1 thin slice of serrano chile (no seeds)
  • 1½ ounces mellow corn whiskey
  • 1½ ounces tequila blanco
  • ¾ ounce Dolin Genepy des Alpes
  • ½ ounce Ancho Reyes Verde
  • ½ ounce fresh lime juice
  • 1 bar spoon agave syrup
  • Garnish: mint leaf or tomatillo skin skewered on a cocktail stick
  1. Muddle tomatillo and serrano in a cocktail shaker. Add remaining ingredients, shake well, and strain into a chilled coupe glass. Finish with garnish.
  • Recipe by Alba Huerta of Julep in Houston, Texas

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