Cocktails with Coriander/Cilantro leaves
Cilantro is the fresh leaf of coriander — a bright, citrus-green herb.
How it's used
If you muddle it, press the leaves once to release the oils and stop, because grinding makes them bitter. Tequila and chili are its usual partners. Some guests taste cilantro as soap: in a Canadian survey, 3% to 21% disliked it, depending on ancestry. Laid on top, it can be left off for them; muddled in, it cannot.
Substitutes for Coriander/Cilantro leaves
Culantro
Comes closest but is much stronger. Start with half as many leaves and taste.
Flat-leaf parsley or Thai basil
Use in the same amount. They give a fresh green note without the cilantro tang. A squeeze more lime adds back some brightness.
Does not work. It tastes warm, sweet and citrusy, with none of the green, soapy note of the leaf.
Storage
Keep it in the fridge, stems in water or leaves loosely covered, for a few days. It wilts faster than most herbs.
