Cocktail: Herb Cane | CUESA

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Cocktail: Herb Cane


Duggan McDonnell, Cantina.


2 ounces Cabana Cachaça
½ ounce Chartreuse (Green)
½ ounce brown sugar syrup
1 ounce fresh-squeezed lemon juice
4 leaves basil
4 leaves of mint


  1. First chiffonade the basil and mint leaves, then muddle them with a toothed pestle in a pint glass. Next pour in the cachaça, chartreuse, syrup and lemon juice. Add ice.

  2. Shake vigorously, and double-strain liquid into a lowball/rocks glass. Garnish with an orange peel squeezed and dropped into the glass. Serve. 


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »