Burro Verde Recipe

Prepare herbs

Rinse cilantro, parsley, and mint (if using). Shake or pat dry and remove any large stems — use mostly leaves. Roughly chop if leaves are very large so they blend evenly.

In a small food processor or blender combine the cilantro, parsley, mint, jalapeño (start with half if you want less heat), garlic clove, lime juice (0.5 oz), olive oil, salt, and black pepper.

Pulse until the mixture forms a smooth, bright green purée. Stop and scrape down the sides once or twice. If mixture seems too thick or won’t blend smoothly, add up to 1 teaspoon cold water and pulse again. Taste and adjust salt, lime, or jalapeño for balance. The purée should be vivid and emulsified but still pourable.

Fill a copper mug or highball glass with ice (about 1 cup crushed or cubed).

Spoon 1 to 1.5 tablespoons of the Burro Verde purée into the glass over the ice. For a stronger green herb flavor use 1.5 tbsp; for a subtler note use 1 tbsp.

Pour in the fresh lime juice (0.75 oz) over the purée and ice.

Add the ginger beer (8 oz). Stir gently 6–8 times with a long bar spoon to incorporate the purée without flattening the fizz.

Top with cold carbonated water (2 oz) to lighten and add extra effervescence, and give one very gentle stir.

Taste and adjust: add a little more Burro Verde (½ tsp increments) for more herb/heat, or a splash more lime (¼ oz) for brightness.

Garnish with a lime wheel or wedge on the rim and a small cilantro sprig laid over the top. If using crushed ice, add garnish last so it sits on top.

Serve immediately while fizzy.