After that brief little Winter we had at Wesleyan, it’s finally April. The sun is out to play, and you should be too. Celebrate the extended daylight hours and fresh greenery with a cocktail in hand as you bask on Foss Hill. To keep you cool and refreshed in the warm weather and to accompany your spring time jitters, Method brings you El Pepino: the Holy Trinity of Spring flavors. Cucumbers add a freshness that keep your palate calm and relajado. Meanwhile, the lime and cilantro work their tangy magic and bring an earthy flavor to the Mexican-styled drink. And well, lastly, everyone knows Tequila is must. If you aren’t already feeling the Spring Fever, the Tequila will get you there.
What You’ll need
- 1 1/2 oz Milagro Reposado Tequila
- 3/4 oz Bols Triple Sec
- 1 oz lime juice
- 3/4 oz simple syrup
- 3 slices cucumber
- 6 cilantro leaves
- 1/4 oz egg white
- cucumber slice for garnish
Preparation
- Muddle the cucumber, cilantro and simple syrup in a cocktail shaker.
- Add the other ingredients and ice.
- Shake vigorously
- Strain into a chilled cocktail glass.
- Garnish with a thin cucumber slice.
El Pepino is a brunch-time bougie Whole Foods-approved variation of the classic Margarita. This is not a drink to nurse, rather more of a slurp and refill. Whip one up, grab a friend and go watch some kids do acro yoga on the hill. There is no need for a booze coat anymore: it’s time to drink to stay cool. Sunglasses on, straws in, bottoms up!
