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Restaurants›TrailSide Tap›High Noon Recipe

High Noon Recipe

Inspired by TrailSide Tap

Time10m

Serves1

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Ingredients

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Cocktail Base

2 oz Silver (blanco) tequila

3/4 oz Freshly squeezed lime juice

1/2 oz Simple syrup (1:1 sugar to water)

1/2 oz Orange liqueur (Cointreau or triple sec)

1 cup Ice (cubed)

Optional Flavor Additions (choose one or combine small amounts)

2 slices Fresh muddled jalapeño (thin slices)

4 slices Fresh muddled cucumber (thin slices)

3 pieces A few fresh basil leaves

1/2 oz A small splash of grapefruit juice

2 dashes A few dashes of aromatic bitters

1/4 tsp Salt or Tajín (for rim), optional

Garnish

1 piece Lime wheel or wedge

1 slice Thin jalapeño or cucumber slice (if used)

Method

Prepare Glass

1

If using a salted or Tajín rim, rub the lime wedge around the glass rim and dip into salt or Tajín to lightly coat.

Infuse Flavors (optional)

2

Muddling fresh additions

If using jalapeño, cucumber, or basil, add them to a cocktail shaker and gently muddle 2–4 times to release aroma and flavor. Don’t over-muddle herbs (to avoid bitterness).

3

If using grapefruit juice or bitters, add them to the shaker with the muddled ingredients.

Build and Shake

4

Add tequila, lime juice, simple syrup, orange liqueur, and ice to the shaker (and any muddled mixture).

5

Shake vigorously for 10–15 seconds until the outside of the shaker becomes cold and slightly frosty.

Finish and Serve

6

Double-strain into the prepared glass over fresh ice (or serve neat in a chilled coupe if preferred).

7

Garnish with a lime wheel and a jalapeño or cucumber slice if used. Add a few dashes of bitters on top if desired.

Tasting Notes and Customization

8

Taste and adjust: for brighter citrus, add another 0.25 oz lime juice; for sweeter, add up to 0.25 oz simple syrup; for more herbal or spicy notes, increase basil or jalapeño incrementally.