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  • Writer's pictureAngie Jackson

The Mexican Moon Elixir: A Cocktail Inspired by Salsa and Song

This vibrant drink is an ode to the infectious energy of Concrete Blonde's "Mexican Moon" and the bold flavors of a Chicago Taqueria salsa.

Wild violets

Born from an agriculture alchemist's desire to translate that taste explosion into a beverage, the Mexican Moon is a delightful blend that caters to both the spirited and the sober. Bonus! This recipe features the versatile Ginger Honey Syrup from "Drink the Wild: Recipes From the Apothecary of a Kitchen Witch for the Spirited and Sober Soul".

There's something undeniably magical about a song that transports you to a specific place and time. For me, Concrete Blonde's "Mexican Moon" ignites memories of a vibrant Chicago taqueria, its salsa bursting with flavor. That's where the Mexican Moon Elixir was born - an attempt to capture that taste explosion in a glass.

This recipe isn't just about deliciousness, though. It's crafted with ingredients that are as good for you as they are tasty. Let's delve into the health benefits of each:

Carrot Juice: A source of beta-carotene, which your body converts to vitamin A, crucial for vision and immune function.

Ginger: A natural anti-inflammatory with digestive benefits.

Honey: A natural sweetener with antibacterial properties. Choose raw honey if possible to retain all its health benefits.

Lime: Packed with vitamin C, vital for immune function and collagen production.

Cumin: A digestive aid that may also help regulate blood sugar.

While the original recipe calls for Americana Moonshine, this drink is easily adaptable. Feel free to substitute your favorite neutral spirit (tequila!), or create a delightful zero-proof version by omitting the alcohol altogether.

Tequila's Not-So-Secret History

Tequila, the spirit often paired with Mexican fare, boasts a rich history. Originating in central and western Mexico from the blue agave plant, pre-colonial cultures used it for medicinal purposes and ritual offerings. After the Spanish arrived in the 16th century, distillation techniques were introduced, and tequila as we know it began to take shape. Today, tequila is a global phenomenon, enjoyed in countless cocktails like the Margarita and the Paloma.

Embrace the Lunar Eclipse

As cosmic coincidence would have it, this recipe lands in your inbox on a day of lunar magic - a Lunar Eclipse! So whip up a batch of the Mexican Moon, embrace the celestial energy, and toast to good health and delicious flavor!

Mexican Moon Elixir:

  • 2 ounces carrot juice

  • 1/2 ounce fresh pressed lime juice

  • 1 ounce Ginger Honey Syrup*

  • 1 1/2 ounces moonshine, corn vodka, or tequila

  • 2 dashes of ground cumin

  • Cilantro for garnish

In a canning jar (or cocktail shaker), combine all ingredients with ice. Screw the lid on tight and shake for 10 seconds. Remove the lid and garnish with a fresh sprig of cilantro - or strain into a cocktail glass for a fine occasion. Omit the alcohol for an equally fulfilling zero-proof elixir.

BONUS: Cucumber Cups!

Cucumber cups are a festive and fun way to serve appetizers AND the Mexican Moon Elixir. They add a refreshing crunch and a touch of coolness to the drink, they pair well with many flavors, and a great way to utilize the cucumbers from the garden. Here are some tips for using cucumber cups:

  • Make sure the cucumber cups are well chilled before serving.

  • If you are not filling them right away, store them in the refrigerator wrapped in damp paper towels.

  • Use a small spoon or ladle to carefully fill the cucumber cups with your drink.

  • Don't overfill the cups, or the cucumber will become watery.

  • Garnish the drinks with a sprig of cilantro

How to use cucumber cups for serving drinks

  • Pick a cucumber that is firm and wash it thoroughly.

  • Cut the cucumber in half lengthwise.

  • Use a spoon to scoop out the flesh of the cucumber, leaving a rim around the edge.

  • You can use a melon baller or a small spoon to create a round or decorative design in the bottom of the cup.

  • Drain the cucumber cups upside down on paper towels for 15 minutes.

Recipe by Angie Jackson. Photographs by Angie Jackson, Brittany Bauman Saunders, and Canva.

Follow Elixir House on Facebook and Instagram for more! @theelixirhouse

Important Notices

Do not try self-diagnosis or attempt self-treatment for serious or long-term problems without first consulting a qualified medical herbalist or medical practitioner as appropriate. Do not exceed any dosages recommended. Always consult a professional practitioner if symptoms persist. If taking prescribed medicines, seek professional medical advice before using herbal remedies.


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