Spicy: El Pepino

Photo courtesy Michael Persico, Styling courtesy Kelsi Windmiller

Adapted from Rob Day, beverage manager, Maya, New York City

  • 1 ounce cucumber purée
  • ¼ inch slice fresh jalapeño pepper
  • 1½ ounces blanco Tequila
  • 1½ ounces fresh lime juice
  • ½ ounce agave nectar
  • Chili piquin or ancho chili powder and salt to rim glass, optional
  • Cucumber wheel, for garnish

Crush the jalapeño in the bottom of a mixing glass using a muddler or back of a spoon. Add remaining liquid ingredients, cucumber purée and ice to glass. Shake well, and strain into a double rocks glass rimmed with chili powder and salt, if desired. Fill glass with fresh ice and garnish with cucumber wheel.

Published on April 4, 2016

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