Several sprigs fresh cilantro
¾ oz. Freshly squeezed lemon juice
1 ¾ oz. Blanco tequila
¾ oz. Simple syrup*
¾ oz. Rosè wine
Slice fresh jalapeno, seeded
To a shaker, add cilantro and lemon juice and muddle together using a wooden muddler or the back of a spoon. Add simple syrup and tequila and ice and shake until well chilled. Double strain (using a mesh strainer) into a rocks glass with large cubes of ice. Slowly pour the wine over the back of a spoon so it floats on top of the drink. Garnish with jalapeno.
Cilantro and jalapeno in your drink? Oh yes, and lots of it. A guy from Boise named Michael Bower came up with the Guadalajara Sour, and I found it in the New York Times and adapted it, adding the cilantro and jalapeno. The result is pretty much summer cocktail heaven. Be sure to use a double strainer when pouring this one from the glass to the shaker. It's a mesh strainer designed for cocktail-sized jobs and it's good to have around when you're mixing a drink like this one that has particles of muddled herbs in it.