Spicy Tequila Cocktail: Pink Elephant - Imbibe Magazine Subscribe + Save

Pink Elephant: A Spicy Tequila Cocktail

For this bold and spicy tequila cocktail, Leo Robitschek, partner and VP of Food and Beverage at NoMad London, combined elements of the Singapore Sling with Giuseppe Gonzalez’s modern classic, Infante. The result, according to the award-winning bartender, is “a harmonious blend of nutty almond undertones and the sweetness of cherry and passion fruit, all complemented by a subtle touch of chile spice.”


  • 1 oz. blanco tequila
  • 3/4 oz. spicy Aperol
  • 1/4 oz. Cherry Heering
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. pineapple juice
  • 1/2 oz. orgeat
  • 1/4 oz. passion fruit syrup
  • Tools:shaker, strainer
  • Glass:large rocks
  • Garnish:pink peppercorn rim


Add all of the ingredients to a shaker, shake, and strain in the rimmed glass over fresh ice.

Spicy AperolAdd 3 destemmed, sliced, and pressed Thai bird’s eye chiles to one 750ml bottle of Aperol and allow to infuse for 5 minutes. Check the spice level. If the spice level is good, fine-strain into the bottle. If the Aperol needs more spice, leave the chiles in for a little longer.

Pink PeppercornMix 2 parts of kosher salt with 1 part of ground pink peppercorn.

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