Mojitarita Verde

Photo by Michael Piazza / Styled by Catrine Kelty

I think it’s safe to say that I really, really love green drinks. Suze, green Chartreuse, Douglas fir brandy, Midori, Absinthe—there’s a unique quality about green in cocktails that does a great job of capturing the senses. Similarly to the Snow Pea Daiquiri I created for Edible Boston’s Spring 2021 issue, you can eat your drinks, too.

I was a little disappointed to discover that a mashup between a Mojito and a Margarita is called a Mojitarita and not just a Mojita, but nevertheless, it’s delicious. We go green this time with mint, lime and—tomatillo! For most people, tomatillo brings to mind spicy salsa verde. But take a bite into the fruit itself—similar to tomatoes but more closely linked to ground cherries and gooseberries—and it's fleshy, juicy and acidic like a green apple (yes, you should absolutely make a sour apple Martini with tomatillo). Head to a farmers market, CSA or if, you’re lucky like me, the bodega (my local La Mesa Market in Chelsea)—and bring some tomatillos home for your tacos and your tequila.

Makes 8 cocktails

16 ounces La Gritona Reposado (or Sotol La Higuera Wheeleri, not at all tequila but if you like your agave on the chill, smoky-fruit side, getting your hands on this will do it for ya)
12 ounces tomatillo juice (from about 10 tomatillos)
6 ounces fresh lime juice
6 ounces St-Germain
2 ounces dry curacao
mint, to muddle and garnish

Juice your tomatillos in a blender and strain out the solids. Muddle 20 mint leaves with dry curacao. Add tequila or sotol, tomatillo juice, lime juice, St-Germain. Serve over ice. Garnish with lime and fresh mint, tapping the mint against the back of your hand to release its aroma.

SERVING PUNCH STYLE OR BATCHING:
Add 8 ounces of water to punch or batch. Pour over individual glasses filled with ice.

This recipe appeared in the Summer 2021 issue as part of a larger story on Summer Cocktails.