Since there's really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe.
This week: The Tequila Mojito at The Mission.
With the Arizona Taco Festival right around the corner, we figure you might be in need of a cool refreshment to quell the heat after that chili-eating competition, and nothing goes better with Mexican food than tequila, right?! We hit up the tequila bar at the The Mission in search of something other than our fallback margarita and grabbed the much buzzed about Tequila Mojito.
Rum and simple syrup step aside for tequila and agave nectar, which means your mojito packs more bite and less calories. Add a juicy lime and the minty acidity instantly soothes your burning mouth and brightens your palette.
(Recipe after the jump.)
½ oz. Agave nector
1 pinch (about 10 leaves) Fresh mint
2 Lime wheels, halved
1-½ oz. Partida Blanco Tequila
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Add the agave, mint and lime to a pint glass and muddle together. Bartender's tip: Don't skimp on the mint! Fill the glass with ice and pour the tequila in last. Shake it up good, and serve it in a highball glass with a straw.
This mojito is less syrupy sweet than most: The tequila cuts out the heaviness, which makes this not just sip-able but actually drinkable. An added bonus: there's enough mint to add the fresh taste you love, but not so much you're picking a minty salad out of your teeth.
The best part about ordering a mojito at The Mission? The bartender won't act like you've asked for his right arm or his frist-born son. He'll smile, muddle, shake and serve. And it goes down with just as little fuss.
If you're in need of something frozen, and fast, order one of two flavor-of-the-week frozen margs. To really screw with your senses, go with the spicy option (this week it's spicy cantaloupe). Watch it, though; they're both colder and more potent than you'd think.