Mercedes O’Brien is the cocktail director at Gunshow in Atlanta.
Even with summer rounding out, the Atlanta heat is still rolling along. This recipe is inspired by a love affair of frozen drinks and use of a local, and quick seasoned ingredients, papalo, an ancient Mexican herb similar to cilantro.
1 oz. Blanco tequila
1 oz. Lime juice
¾ oz. Cocchi Americano
¾ oz. Papalo + tomatillo syrup*
½ oz. Ancho Verde liqueur
¼ of an Avocado
1 ½ oz. cups ice
Add all ingredients into blender and blend until smooth. Pour into large salt-rimmed rocks glass and garnish with straw, lime wheel and mint bouquet.
*For Papalo + tomatillo syrup
1 qt. Tomatillo juice
20 g. Papolo leaves
¼ tsp. Ascorbic acid
Combine all ingredients into blender and pulse until well papalo flavor is well integrated. Fine mesh strain and combine with equal parts sugar.