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Recipe: Shiloh Boissoneau, @simplyy.shi

Photo: Angel Damion Robles


La Mostaza

1 1/2 oz blanco tequila

1/2 oz St. George Green Chile Vodka

1 oz lemon juice

1/2 oz ginger simple syrup

1/4 oz yellow mustard

3 dashes pink peppercorn tincture or bitters, like Remedy Cocktail Co.

Ginger simple syrup - 1:1 ratio of sugar dissolved in water, with a small knob of ginger to flavor. Strain before use.

Pink peppercorn tincture - Soak pink peppercorns in high-proof vodka or other spirit to infuse for a minimum of 48 hours, strain and store for up to a month.

Add all ingredients to a cocktail shaker with ice and shake well to blend and chill. Rim a Nick and Nora glass with lemon juice to moisten, then coat the edge of the glass with ramen soup broth powder. Strain the cocktail into the glass, and enjoy.

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