The Cub
Thomas J. Story
A spicy tropical cocktail from food and beverage director Carlos Torrescano, of Stanly Ranch in Napa Valley.
This recipe, and others like it, can be found in the article “These Fresh and Fruity Cocktails Will Keep You Cool All Summer Long.”
How to Make It
1
Wet the rim of a rocks glass and roll in togarashi.
2
Add the chile to the bottom of the glass and muddle with a muddler or handle of a wooden spoon.
3
In a shaker filled with ice, combine tequila, passion fruit purée, lime juice, and agave syrup.
4
Shake to a ten count and strain into rocks glass. Add ice to rocks glass and serve.
Ingredients
2 tbsp togarashi spice mixture on a plate
½ serrano chile sliced lengthwise
2 oz tequila reposado
1 oz passion fruit purée
½ oz lime juice
½ oz agave syrup
Directions
1
Wet the rim of a rocks glass and roll in togarashi.
2
Add the chile to the bottom of the glass and muddle with a muddler or handle of a wooden spoon.
3
In a shaker filled with ice, combine tequila, passion fruit purée, lime juice, and agave syrup.
4
Shake to a ten count and strain into rocks glass. Add ice to rocks glass and serve.
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