Horse Play Cocktail

By: The Local Palate
Horse Play, a lime green drink with a roasted cucumber and horseradish skewered and placed at the top of the glass.

Tanner Agar and Greg Huston of Apothecary in Dallas, Texas, share one of their most playful mixed drinks. Horseplay mixes the bright taste of cucumbers with the potent tang of horseradish to bring fresh, unexpected savory flavors to this cocktail. Tanner Agar shares, “Mules are very popular cocktails, and they will sell on almost any menu. We wanted to use that slot to introduce a new flavor. Using horseradish to create that bite was the perfect substitute because it’s different but still has that satisfying hit any good mule does.”

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Serves 16

  • 1 liter blanco tequila
  • 1 quart Cucumber Horseradish Agua Fresca (recipe follows)
  • 8 ounces of lime juice
  • 1 (1-liter) bottle of club soda
  • Garnish: Tajin Cucumber (recipe follows)
  • For the Cucumber Horseradish Agua Fresca
  • 4 large cucumbers with peel on, roughly chopped
  • 7 ounces horseradish root, peeled
  • 4¼ cups sugar
  • For the Taijin Cucumber
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1½ teaspoons citric acid*
  • 2 medium cucumbers

  • *Note: Food-grade citric acid, which acts as a natural preservative and flavor enhancer, can be ordered online.

Make the Cucumber Horseradish Agua Fresca

In a blender combine cucumbers, horseradish, and sugar with 6¼ cups water. Blend until no chunks are left and strain through a chinois into a quart mason jar. Store in refrigerator for 4 to 5 days, or up to 10 days if fortified with 1-ounce vodka. Recipe makes 1 quart.

Make the Taijin Cucumber

Mix salt, chili powder, and citric acid. Slice cucumbers into rounds and toss in salt mixture in a bowl. Cover and store in refrigerator for 1 hour before using. Recipe makes about 2 dozen.

Make the Horseplay

In a cocktail tin over ice, add 2 ounces tequila, 2 ounces agua fresca, and ½ ounce lime juice. Shake and strain into a coupe glass; top with soda and garnish with a Tajin Cucumber.

  • Recipe By
    Tanner Agar and Greg Huston from Apothecary in Dallas, Texas
  • Contributing City

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