Tigre Blanco Recipe
mezcal, coconut water, agave, lime, serrano, mint
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Ingredients
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Cocktail
Method
Cocktail
- 1
Muddle aromatics
In a shaker tin or mixing glass, add the 2 serrano slices and 6 mint leaves. Lightly muddle 6–8 times to release mint oils and a touch of serrano heat — avoid over-muddling the mint to prevent bitterness.
- 2
Build the cocktail
Add 2 oz mezcal, 3 oz young coconut water, 0.75 oz fresh lime juice, and 0.5 oz agave syrup to the shaker with the muddled serrano and mint.
- 3
Shake
Fill the shaker with the cocktail ice (about 6 cubes). Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.
- 4
Prepare glass
Fill a rocks glass with about 1 cup cracked ice. If you prefer, wet the rim with lime and dip in flaky salt or toasted coconut for contrast (optional).
- 5
Double strain and serve
Double-strain the shaken mixture over the cracked ice in the prepared glass to catch mint bits and serrano seeds. This yields a clear, silky drink with fresh aromatics.
- 6
Garnish
Garnish with a fresh mint sprig and a thin serrano wheel laid on top of the ice. Add a lime wedge on the side if desired. Serve immediately.
- 7
Tasting note
The mezcal's smokiness pairs with the clean, hydrating coconut water; lime brightens the profile while agave smooths heat from the serrano. Adjust serrano amount for desired heat and agave for sweetness.