Don't have pastis? You can substitute with absinthe.

Subscribe to Sweet Paul


Makes 2

You will need:

4 oz Corallejo Tequila
1⁄2 oz Pernod pastis or Absinthe
1 oz freshly squeezed lime juice
3 to 4 tablespoons honey syrup
8 fresh mint leaves, plus a few sprigs for garnish
  1. To make the wild flower honey syrup, dissolve a 1:1 ratio honey and filtered water in a saucepan set on medium heat.
  2. Whisk to dissolve, then remove from heat.
  3. Once cooled to room temperature, store chilled in the refrigerator. Keeps, chilled and sealed, for up to 3 weeks.
  4. In a cocktail shaker, tear mint leaves and add lime juice.
  5. Muddle mint for 10 seconds, add tequila, pastis, and honey syrup, and top with ice.
  6. Shake vigorously for 30 seconds.
  7. Place a single large ice cube into each rocks glass.
  8. Strain into the glasses, slap a couple mint sprigs across your hand to release their aromatic oils, and garnish.


Photography by Food+styling+photography by Melina Hammer

Made it? Tell us about it–