How I Met Your Mojito

• 2 ozblanco tequila
• 1 ozchilled coconut water
• 3/4 ozlemongrass syrup
• 3/4 ozfresh mint tea
• 3/4 ozfresh lime juice
•  chilled Top Chico

Preparation

1. 1.

   Combine the first 5 ingredients in a shaker and shake well (without ice) to combine. Pour into an ice-filled glass and top with Topo Chico, then garnish. Lemongrass SyrupWash 4 oz. of lemongrass and cut into large pieces. Combine the lemongrass with 2 cups of water in a saucepan over medium heat. Let simmer for 30 minutes. Strain out the lemongrass and add 2 cups of granulated sugar, whisking until fully dissolved. Let the syrup cool, then bottle for use. Keeps refrigerated up to 2 weeks. Fresh Mint TeaBring 2 cups of water to a boil in a medium saucepan, and add 8 oz. of freshly picked mint leaves. Boil for 5 minutes, then remove from heat and let steep for 30 minutes. Strain out the solids and let the tea cool. Keeps refrigerated up to 3 days.