Ranchero Verde

For Cinco de Mayo this year we created something new taking inspiration from two south of the border favorites; Ranch Water and Aguachile. Pulling out the trusty Waring blender we pureed fresh cucumber, jalapeno peppers, cilantro, lime juice, agave nectar and a pinch of salt into an Aguachile smoothie of sorts (excluding the seafood). To that we added Blanco Tequila, Topo Chico club soda and lime then rimmed the glass with a touch of chili salt and garnished the whole thing with a jumbo grilled shrimp. The Rancho Verde is spicy, sweet, and savory all at the same time. It is ever so refreshing and makes a perfect foil to spicy Mexican fare! Salud!

Ranchero Verde

In a blender add:

• 1 Medium Sized Cucumber, Peeled, Seeded and Sliced into Chunks
• 2 Jalapenos Cored and Seeded
• 2 Tablespoons Fresh Chopped Cilantro
• ¼ Cup Fresh Squeezed Lime Juice
• 2 Ounces Agave Nectar
• 1 Pinch Sea Salt

Puree until smooth, transfer into a sterile glass bottle.  Aguachile puree will keep refrigerated for 3-5 days. 

In a shaker glass filled with ice add:

• 1 ½ Ounces Blanco Tequila
• 2 Ounces Aguachile Puree
• 1 Ounce Fresh Squeezed Lime Juice

Shake until very cold and well-mixed.  Strain over fresh ice into a tall chili salt* rimmed Collins glass.  Top with Topo Chico Club Soda (any club soda will do).  Stir well to combine ingredients.  Garnish with a grilled jumbo shrimp and/or lime wedge.

*Chili Salt

In a small dish combine:

• 1 Teaspoon Fine Sea Salt
• 1 Teaspoon Chili Powder

Stir till well-mixed.