Poquito Picante

by Talley

in Cocktail

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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 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.

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January 24, 2012 at 4:45 am

{ 7 comments… read them below or add one }

Sanity Fair June 30, 2009 at 12:01 am

I think I found my food blog – I love great photography and eating anything spicy.
Best, Skyla (friend of Shealah's)

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Dan May 26, 2011 at 1:15 pm

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.

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Keith December 3, 2011 at 5:06 pm

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!

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Juana Vasquez Del Valle July 9, 2012 at 6:37 pm

HIi all, if you really enjoy this amazing original cocktail I’m sharing this story about the creator of this Poquito Picante cocktail, or jus google his name:

Artemio Vasquez cocktail

-born mixologist Artemio Vasquez created this gin-based drink, which blends Cointreau infused with jalapeño skins, cilantro, cucumber, simple syrup and freshly squeezed lemon juice, while he was a bar back at Pegu Club, where it was such a staple that patrons were devastated when Vasquez departed and took the signature recipe with him. It’s once again become a mainstay at this East Village cantina, thanks to the gin’s delicate herbal qualities that balance the (literally) cool-as-a-cucumber top note with the red-hot spicy backbone. It’s garnished with a dried chili, which isn’t meant to be eaten, although one customer did so in a show of machismo to impress his two lady friends. Which did not work. ($12)

Burn degree: 1st

Hot stuff? 5 stars. A textbook handling of heat in a cocktail: the subtle spice adds body and texture, rather than sharpness or pain, and serves as a distinct flavor before giving way to other notes, like the cucumber’s freshness. A fire that warms rather than burns you.

Yerba Buena (23 Avenue A, 212-529-2919)

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Juana Vasquez Del Valle July 9, 2012 at 6:40 pm

by the way Artemio Vasquez Highly recommend Tanqueray for its flavor profile, he actually tried all of the gins At Pegu Club before he choses Tanqueray gin for his creation.

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Anna April 1, 2013 at 11:12 am

We got the scoop from Artemio himself – my boyfriend’s mom is obsessed with this drink and he taught her how to make them. You don’t want to muddle the jalepeno. Take a fifth of triple sec and soak 16 de-seeded jalepenos in it for 4 hours (I only cut mine in half), then strain them out and discard. All the other ingredients are muddled. It’s the perfect amount of spice!

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Talley April 27, 2013 at 7:17 pm

thanks for the tip!

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