The Mylan 1.000
Jun 5, 2009

Beer and tequila join forces in this exotic nojito.

Servings: 1
  • 3/4 ounce agave syrup or nectar
  • 1 large slice cantaloupe, peeled and cut into four 1-inch chunks
  • 1 1/2 ounces blanco or silver tequila
  • Ice
  • 1 1/2 ounces Pils or Pilsener beer


Place the agave syrup or nectar in a mixing glass or cocktail shaker; add the chunks of cantaloupe and muddle to release their flavor. Add the tequila and fill with ice. Cover and shake vigorously for 30 seconds, then pour (unstrained) into a highball glass.

Add ice as needed. Top with the beer.

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Recipe Source

From Adam Bernbach, former bar manager at Bar Pilar in Washington.

Tested by Adam Bernbach.

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