My parents ate at Yerba Beuna in Manhattan’s east village last night. I gather it was a good time. But what I heard most about was this cocktail called the poquito picante. I made one last night. Very nice mix of flavors! The muddled jalapeno gets the slight burn going on the tongue, while the cilantro adds intrigue and the cucumber cools it all down. I substituted triple sec for Cointreau because it’s all I had at the moment. I also decreased the simple syrup slightly from the original recipe to suit my tastes.
Ingredients:
6 to 8 cilantro leafs
2 slices of cucumber with skin
3 slices of seedless jalapeño
¾ oz fresh lemon juice
½ oz simple syrup
½ oz Cointreau
2 oz ginGently muddle cilantro, cucumber, and jalapeño with lemon juice
Add remaining ingredients.
Shake well and double strain through fine mesh strainer.
Garnish with a dry chili pepper or a small bird chili.
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I think I found my food blog – I love great photography and eating anything spicy.
Best, Skyla (friend of Shealah's)
I love this drink! I just googled it to get the recipe to make at home. They use Bulldog Gin at Yerba Buena for this drink.
I have been dying to try making this drink ever since I had a version at The Gin Joint in Charleston, SC (a must-visit if there). Their version had habanero and I’m pretty sure omitted the sugar – so that’s what I did. Surprisingly less spicy than I anticipated, I think the flavor of habanero lends itself well to this drink.
Thank you for posting!