Wasted Day

By: Hannah Lee Leidy

Food Culture of the South

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Makes 1 cocktail

  • 1½ ounce blanco tequila
  • ½ ounce Manzanilla sherry
  • 1 ounce cucumber-infused simple syrup
  • ¾ ounce lime juice
  • 10 mint leaves, plus more for garnish
  • Topo Chico to top
  1. In a cocktail tin, combine all ingredients except Topo Chico.
  2. Press mint with a muddler to release oils.
  3. Shake for 10 seconds, then strain into a collins glass.
  4. Top with about 2 ounces of Topo Chico, then add ice.
  5. Garnish with fresh mint.
  • From Stephanie Andrews, Spindle Bar, Charlotte, North Carolina

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