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The Helena

Pechuga, pineapple juice and a little spice form this unique sipper from Dave Witton of Villains Tavern.

 

2 oz. pechuga
3/4 oz. pineapple juice
3/4 oz. fresh lime juice
3/4 oz. agave syrup
1 thin wheel of fresh jalapeño, finely minced
2 dashes Angostura bitters
Ice cubes
Tools: shaker, strainer, fine mesh strainer
Glass: coupe
Garnish: fresh cucumber wheel

 

Combine all ingredients with ice and shake. Double strain into a chilled coupe and garnish.

 

Dave Whitton, Villains Tavern, Los Angeles

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RELATED CONTENT

Check out our Jan/Feb 2011 issue for more about premium tequilas and mezcals, and read here about mezcal’s meaty cousin, pechuga.