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.
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 gin
Gently 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.