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Recipe by Alicia Lenoir


1 1/2 oz. VEEV

The Juice of 1 Medium Lemon

1 Lemon Wheel

1 oz. Club Soda

5-6 Cilantro Leaves

3 1/2 tbsp. of Agave Nectar

4-5 Drops of Hot Sauce (I Used Frank’s Red Hot)

1 tbsp. of Mexican Chile Powder

Crushed Ice

13 oz. Glass


Pour 1/2 tbsp. of agave syrup onto plate (or onto rimmer sponge). Sprinkle Mexican Chile Powder onto separate plate or rimmer. Dip outer edge of the rim of the glass into the agave syrup then into the Chile Powder to rim the glass.

Break up 4-5 Cilantro leaves and place into the bottom of a shaker. Cut the lemon in two and squeeze into shaker, ensuring all seeds are removed. Muddle the cilantro and lemon juice.

Pour 1 1/2 oz. VEEV, 3 tbsp. of agave nectar, 4-5 drops of hot sauce over the muddled cilantro and lemon juice in the shaker. Pour crushed ice over mixture until shaker is 3/4 full. Shake, Shake, Shake it up.

Pour mixture into the previously rimmed glass, topping with 1 oz. of Club Soda.

Garnish with lemon wheel and leftover 1-2 leaves of Cilantro.


Chile Powder Rim, Lemon Wheel, Cilantro


13 oz. Tulip Glass


Cocktails that are perfectly balanced with just a hint of sweet, savory and spicy are awesome to make for people (and drink) because it allows people to get away from the everyday “Vodka Tonic”. Seeing someone take a sip of something you know is going to surprise their taste buds is just fun and that was my inspiration for this cocktail. I almost always have fresh cilantro (and just planted some in my garden) and lemons.

Working in bars and creating cocktail menus, I know most everyday bartenders don’t have access to “fancy” or hard to find ingredients. Although they look good on a menu, these “fancy” ingredients aren’t very efficient or cost effective. I wanted to make sure the ingredients not only blended together with VEEV for a unique cocktail that would pair well with food, but also were easy to find in most kitchens or bars.

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