PREPARATION:

1. In a small saucepan combine the sugar and water and bring just to a boil, stirring to dissolve the sugar. Add the cilantro, basil, and mint; stir to combine and then set aside until cool, allowing the herbs to steep in the syrup.
2. When the syrup has cooled, strain through a fine-mesh sieve, pressing on solids. Discard solids and transfer herb syrup to a small airtight container. Chill thoroughly. May be made up to 1 week in advance and refrigerated until ready to use.
3. When ready to make a cocktail, place a small amount of the salt in a shallow dish and wet the rim of a glass. Dip the wet rim in the salt to coat the rim and set aside.
4. In a cocktail shaker combine the tequila, lime juice, orange-flavored liqueur, 1 ounce of the chilled herb syrup, and ice cubes and shake well to chill. Strain into the prepared glass, garnish with grated lime zest and a lime slice or wedge and serve immediately.

   This recipe was featured on the Herb Helper Episode of Emeril Green.