El Ranchero Recipe

Prepare glass and lemongrass

If rimming the glass, run a lime wedge around the edge of a rocks or coupe glass and dip the rim into coarse salt or Tajín. Chill the glass briefly in the freezer or set aside with ice to cool while you prepare the cocktail. Take the lemongrass stalk, trim the root and tough outer leaves, then bruise the stalk by gently pounding the lower 2–3 inches with the back of a knife to release aromatics. Reserve a thin ribbon of the inner stalk for garnish by slicing lengthwise.

Muddle cucumber and lemongrass

In a cocktail shaker, add the peeled, seeded, chopped cucumber (or one thick slice) and the bruised lemongrass (about 2–3 inches of the bottom). Gently muddle 6–8 times until cucumber releases juice and lemongrass becomes fragrant. Do not over-muddle to avoid bitter vegetal notes from lemongrass.

Combine spirits and sweetener

Add 2 oz Volcan Blanco tequila, 0.75 oz Chareau aloe liqueur, 0.75 oz fresh lime juice, and 0.5 oz light agave syrup into the shaker with the muddled cucumber and lemongrass. Add 6 ice cubes.

Shake and double-strain

Seal the shaker and shake vigorously for 12–15 seconds until well chilled. Double-strain the cocktail into the prepared glass over fresh ice (use a Hawthorne strainer plus a fine mesh strainer) to remove cucumber solids and lemongrass fibers. If you prefer a slightly lighter drink, top with 1 oz soda water.

Garnish and serve

Garnish with a cucumber wheel laid on the ice and a lemongrass ribbon threaded or rested on the rim. Serve immediately. Adjust sweetness with additional agave (0.25 oz increments) or acidity with extra lime (0.25 oz) to taste.