My favorite explanation of this cocktail's flavor is: as though someone left a green apple hard candy too close to a freshly sliced jalapeno. That being said, it is really not that sweet, a little spicy, tart, tangy, and very refreshing. Invented by Salty Seattle blogger Linda Miller Nicholson and featured in the book Savory Cocktails by Greg Henry, the Green Gargoyle is definitely worth the effort. (I should also note that I bumped up the sweetness a tad bit from the original formula.)
- Silver Tequila (2 oz)
- Coarse Sea Salt (1 tbs)
- Lime Wedge (1)
- A Fresh Jalapeno (2 thin round slices)
- English Cucumber (1 inch piece, unpeeled & quartered)
- Agave Syrup (mix 1/2 oz of Agave Nectar + 1/2 oz of water)
- Fresh Lime Juice (1 oz)
- Cilantro Leaves (3-4 sprigs)
- A cocktail shaker
- Place your quartered English cucumber, cilantro leaves, sliced jalapeno, fresh lime juice, and agave syrup into a cocktail shaker.
- Muddle the ingredients in your cocktail shaker until they become as fine of a pulp as your muscles will allow.
- Add your tequila into the mix and swirl it around.
- Fill the rest of the shaker with ice, cover and shake. Set aside.
- Take your lime wedge and press it up against the lip of your glass, creating a half-moon shape.
- Place some coarse sea salt in a small bowl and rub the lime coated lip of your glass in the salt until it is coated.
- Add 3-4 ice cubes into your glass.
- Place your fine mesh siev over your glass and strain the contents of your cocktail shaker through the siev into your glass.
- Garnish with 2 more thin round slices of jalapeno and 2-3 more sprigs of cilantro. Enjoy!