HOME | RECIPES | COCKTAIL RECIPES
Pechuga, pineapple juice and a little spice form this unique sipper from Dave Witton of Villains Tavern.
2 oz. pechuga
3/4 oz. pineapple juice
3/4 oz. fresh lime juice
3/4 oz. agave syrup
1 thin wheel of fresh jalapeño, finely minced
2 dashes Angostura bitters
Tools: shaker, strainer, fine mesh strainer
Garnish: fresh cucumber wheel
Combine all ingredients with ice and shake. Double strain into a chilled coupe and garnish.
Dave Whitton, Villains Tavern, Los Angeles
Check out our Jan/Feb 2011 issue for more about premium tequilas and mezcals, and read here about mezcal’s meaty cousin, pechuga.