Tequila Cherry Mostarda

Posted on Wednesday, June 19th, 2013

Tequila Cherry Mostarda Cocktail

I’m growing red mustard for the first time this year, and really enjoying it as a peppery green in our salads. I enjoy a touch of heat in cocktails, and thought I’d try infusing some tequila reposado with some of the red mustard. The results exceded what I hoped for, with a terrific balance of the slightly smoky tequila with some spicy heat. I was all set to add some muddled watermelon to the mix, and the watermelon turned out to be one of the dullest-flavored ones I have had in a long time. Bing cherries came to my rescue, as I had just brought home a fresh bag of them that morning. Some added lime juice, turbinado simple syrup and a dash of salt finished up this savory sweet garden cocktail.

Red Mustard in Mama Beth's Cocktail Garden

Now I didn’t know what a mostarda was until a few weeks ago. My friend Susan and I attended a fun Book Larder event featuring Put ‘Em Up! Fruit by Sherri Brooks Vinton. The first recipe that grabbed my attention in Sherri’s preserving guide and cookbook was for a Cherry Mostarda. The combo of cherries and mustard sounded intriguing. I learned “Mostarda has ancient roots, dating back to medieval times when sweet fruits were bathed in a puree of mustard and sugar to preserve them…” Well my preserving goals were quite short term. The tequila, cherries and red mustard whipped themselves into a memorable garden cocktail in no time.

Tequila Cherry Mostarda Cocktail

Tequila Cherry Mostarda

  • 2 ounces tequila reposado
  • 1 large red mustard leaf, torn into smaller pieces
  • 4 bing cherries, pitted and halved
  • 1/4 ounce freshly squeezed lime juice
  • 1/4 ounce turbinado simple syrup
  • dash of salt
  • sprig of red mustard for garnish

In the bottom of your mixing glass, muddle the red mustard pieces, cherries and tequila. Let the mixture sit for a few minutes (or up to an hour) if you want to increase the spicy mustard flavor. Add the lime juice, simple syrup, and salt. Mix until thoroughly blended. Strain into your serving glass, add ice cubes, and garnish with a sprig of red mustard leaves.

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