El Chupacabra

By janeymax
July 10, 2009
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Food52 Review: This recipe was a finalist in the Best Cocktail Contest. Although it didn't win, the race was very close, and we think this excellent drink deserves a spot in the cookbook. A Pimm’s Cup gone south of the border, the cocktail gets it moniker from a terrifying mythical creature whose name means “goat sucker.” janeymax calls for a couple of ingredients that may require a run to the local package store (Cynar, which is made from artichokes, blanco tequila and Peychaud bitters), but we think it’s well worth the field trip. The combo of cucumber and lemon juice is supremely refreshing, and the slight fizz from the soda water doesn't hurt. Although it’s hardly a sweet drink, you can barely taste the tequila, which makes it extra dangerous, just like its namesake. - A&MThe Editors

Serves: 1 drink

  • 1 ounce blanco tequila (Herradura, Dos Manos, and Gran Centenario all work)
  • 1 ounce Pimm's #1
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce simple syrup (1:1)
  • 1 dash Peychaud bitters
  • 2 pieces sliced cucumber
  • 1/4 ounce Cynar
  • 1 splash soda water
  1. Muddle 1 cucumber slice at the bottom of a shaker.
  2. Add first five ingredients.
  3. Add ice and shake.
  4. Strain into a collins glass with ice.
  5. Top with soda water (to taste).
  6. Float 1/8-1/4 oz. Cynar.
  7. Garnish with a cucumber slice and serve!

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