Recipe by Vert couleur Persil
Here's a festive cocktail that won't go unnoticed.
With its beautiful vibrant color, it combines the floral sweetness of St-Germain, the smoky notes of mezcal, the tangy freshness of cranberry juice, and the fine bubbles of Indigo Soda sparkling water. A touch of jalapeño and cilantro elevates the whole for a balanced, original, and characterful result.
A sparkling, colorful cocktail perfect for your gatherings.
Non-alcoholic tip
For a non-alcoholic version, replace St-Germain with elderflower syrup or a slightly floral syrup. To recreate the smoky notes of mezcal, add a drop of liquid smoke (sparingly) or a pinch of smoked paprika. You'll get a drink that's just as festive and flavorful.
Small tip
Always have a spare Indigo Soda cylinder on hand, especially during festive periods. Indigo Soda cylinders are compatible with all sparkling water makers, more economical than major brands, and a more environmentally friendly option.
A friendly reminder: consume in moderation.
Ingredients
- 3 slices of jalapeño pepper (seeds and membranes removed*)
- 1 large handful of fresh cilantro
- ¼ cup (2 oz) St-Germain liqueur
- ¼ cup (2 oz) mezcal
- ⅓ cup unsweetened cranberry juice
- 2 tbsp orange juice
- 2 tsp maple syrup
- Ice cubes, to taste
- Indigo soda sparkling water, to taste
Garnishes
- ½ tsp brown sugar
- ½ tsp Tajin seasoning
- 1 small orange wedge
- 2 cinnamon sticks
Preparation
- In a small plate, add brown sugar and Tajin seasoning, then mix. Using the orange wedge, moisten the rim of two old-fashioned glasses. Gently turn the rim of each glass in the seasoning on the plate. Set aside.
- In each glass, add ice. Set aside.
- In a shaker glass, place the jalapeño slices, cilantro, then with a muddler, roughly crush to release the aromas. Add St-Germain, mezcal, cranberry juice, orange juice, maple syrup, and a few ice cubes. Shake vigorously for about 15 seconds.
- Strain, pour, and divide into the two glasses, then top with sparkling water.
- Garnish with a cinnamon stick. Enjoy immediately.
Photo credits: Laura G. Diaz
