Recipe: Botanical Cocktail Jardin Mexicano

In Dine, Puerto Vallarta by Suzanne Koch

Whip up this garden-inspired cocktail in celebration of Casa Velas‘ newest interactive culinary experience that allows guests to pluck fruit and herbs straight from the hotel’s garden to use in creative beverage concoctions.

Jardin Mexicano

  • 1.5 oz. White mezcal
  • 1 Beet
  • 3 tbsp Pineapple, chopped
  • 2 tbsp Fresh nopal, peeled and chopped
  • 1 tbsp Lemon, chopped 1/3 of a lemon
  • 3 sprigs Fresh thyme
  • 2 slices Green serrano chile, deseeded and thinly sliced in half circles
  • .5 oz. Pineapple juice

Directions: Peel the beet and slice thinly. Place in a glass with the mezcal to infuse. The beet will give the mezcal a special rose color. After 10 minutes, strain the mezcal into the shaker. Add the remaining ingredients. Shake and serve.

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