By Quinn Stephenson of Coyote Cafe & Cantina

  • 1 1/2 ounces Roca Patrón Silver
  • 3 ounces pink grapefruit juice, freshly squeezed
  • 1/2 ounce fresh lime juice
  • 1/2 ounce soda water
  • 1/2 ounce cardamom-infused simple syrup Agave syrup
  • Pop rock candy, for garnish

To make cardamom-infused simple syrup:

Grind 1/3 cup green cardamom pods in a spice grinder and place in a pan. Add 1 cup simple syrup (one part water one part sugar) to the pods and heat to a boil. Remove from heat and let cool. Filter infusion through a fine strainer and pour into a squeeze bottle.

To rim the glass:

Apply a thin layer of agave syrup to the outer rim of a highball glass, then dip rim in strawberry pop rock candy.

To make the drink:

Rim a highball glass with pop rock candy and fill with ice, then layer all remaining ingredients and stir gently.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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