Hex Azul Cooler Recipe
flecha azul blanco tequila, rosemary, citrus, agave, soda, & turbinado rim
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Ingredients
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Rim
Rosemary-agave syrup (makes ~60 ml)
Cocktail
Method
Rim
Prepare the rim
Spread the turbinado sugar on a small plate. Run the lime wedge around the outside lip of a highball glass to wet it, then dip the rim into the turbinado so sugar adheres evenly. Set the glass aside.
Rosemary-agave syrup
Make quick rosemary-agave
Combine the agave syrup and water in a small saucepan or microwave-safe cup. Gently warm (do not boil) for about 30–45 seconds to thin and mingle flavors. Add the fresh rosemary sprig, press gently with a spoon to bruise the needles, and let steep for 5–6 minutes. Remove the rosemary and cool. (You only need 15 ml for the cocktail; refrigerate leftover syrup up to 1 week.)
Cocktail
Build and shake
Fill a cocktail shaker with the measured ice (about 1 cup). Add 60 ml Flecha Azul blanco tequila, 45 ml fresh grapefruit juice, 15 ml fresh lime juice, and 15 ml rosemary-agave syrup. Secure the lid and shake hard for 10–12 seconds until well chilled.
Strain and top
Fill the prepared rimmed highball glass with fresh ice if desired. Double-strain the shaken mixture into the glass to remove small ice shards and any rosemary bits.
Finish
Top with 60 ml (about 2 oz) soda water. Gently stir once to integrate.
Garnish & aromatics
Lightly slap the fresh rosemary sprig between your palms to release its oils and place it in the drink as a garnish. Express a grapefruit twist over the drink (pinch to release oils) and drop it in or rest on the rim.