Far East of Jalisco


1 ½ oz Espolon blanco tequila
½ oz Lime juice
½ oz Cardamom simple syrup
3-4 Basil leaves
Splash of soda water


Add basil to shaker tin and muddle. Add ice. Combine remaining ingredients except soda water to tin. Shake and pour contents of tin unstrained into Collins glass. Top with soda water to finish.

“The Far East of Jalisco is a variation of a mojito that combines cardamom and basil which both pair well with pistachios. This cocktail is simple, light and refreshing.”

James Hinchey


Mt. Pleasant, South Carolina

James Hinchey grew up on Sullivan’s Island just down the road from REDDRUM Restaurant where he has been a talent behind the bar since its opening 13 years ago. James’ hobbies include photography, cycling and taking movies way too seriously.