Yerba Buena Recipe

Steep the mate tea: place the 2 tsp mate tea in a small heatproof vessel and pour 120 ml (about 4 fl oz) hot water at roughly 85–90°C (not boiling). Steep for 3 minutes, then strain (or remove tea bag). Allow the infusion to cool to room temperature (about 10–15 minutes). You should end up with about 100–110 ml; measure and use 0.75 oz (approx 22 ml) of the cooled infusion in the cocktail (the remainder can be refrigerated for another drink).

Optional: For a stronger mate presence, gently bruise tea leaves before steeping or steep 30–60 seconds longer; avoid over-steeping to prevent bitterness.

Quick goji syrup

Make a simple goji syrup by simmering 1/2 cup dried goji berries with 1/2 cup sugar and 1/2 cup water for 6–8 minutes until softened and syrupy. Mash gently, strain into a jar, and cool. Yields ~3/4 cup. Use 0.5 oz of this syrup for the cocktail.

Prepare the glass: rub a lime wedge around the rim of a rocks glass or coupe and lightly dip the rim into 0.5 tsp coarse sea salt so the salt adheres. Fill the glass with fresh ice if serving on the rocks, or set aside chilled if serving up.

Combine ingredients: into a cocktail shaker add 2 oz blanco tequila, 2 oz (or 60 ml) pineapple juice, 0.5 oz goji berry syrup, 0.5 oz fresh lime juice, 0.75 oz (approx 22 ml) cooled mate infusion, 0.25 oz blue curaçao, 0.25 tsp citric acid solution (or 0.25 tsp of a 5% citric acid solution), and 0.125 tsp malic acid solution (or a small dash). If you do not have acid solutions, replace with an additional 0.25 oz fresh lime juice for citric and a tiny pinch of powdered malic acid dissolved in a few drops of water for malic—adjust to taste.

Dry shake (optional): for 8–10 seconds dry shake (no ice) to better incorporate the syrup and tea infusion and to slightly aerate.

Wet shake: add a generous handful of ice to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain: double-strain the mixture into the prepared salt-rimmed glass over fresh ice (for rocks) or into the chilled coupe (for up).

Garnish: thread 4–6 rehydrated goji berries on a small skewer and float it across the top or drop them into the drink. Add a pineapple wedge on the rim. If you used blue curaçao sparingly, you should see a pale turquoise-green hue; adjust in future pours if you prefer more color.

Taste and adjust: if the cocktail is too tart, add 0.25 oz simple syrup or increase goji syrup slightly. If it tastes flat or needs more brightness, add 0.25–0.5 tsp fresh lime juice. If mate flavor is too faint, use more mate infusion (up to 0.5 oz additional) on subsequent batches.

Serve immediately and enjoy. Store leftover mate infusion refrigerated up to 48 hours and goji syrup up to 1 week refrigerated.