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Recipe for Mercadito Restaurant's Cocktail, Pepino el Pyu

Pepino el Pyu

Pepino el Pyu

Adapted from Mercadito

Recipe for Mercadito Restaurant's Cocktail, Pepino el Pyu

Ingredients

  1. For hoja santa syrup:
    4 tablespoons hoja santa (Mexican pepperleaf)
    1 quart simple syrup
    For cumin salt:
    1 tablespoon cumin
    1 tablespoon kosher or coarse salt
    For pepino el pyu:
    2 ounces tequila blanco
    3/4 ounce lemon juice
    1 lemon wedge
    1 ounce cucumber purée
    1 ounce hoja santa syrup
    Cucumber slice, for garnish (optional)

Directions

  1. Prepare hoja santa syrup: Place hoja santa and simple syrup in a pot; bring to a boil and remove from heat. Let cool, then fine strain. Makes one quart, to be used immediately or refrigerated.
  2. Prepare cumin salt: Combine equal parts cumin and coarse salt in a shallow plate or pan.
  3. Make pepino el pyu: Moisten the outer rim of a lowball glass with the lemon wedge, then dip into cumin salt to coat rim.
  4. Combine tequila, lemon, cucumber purée, and one ounce of hoja santa syrup in a cocktail shaker. Shake and strain over ice.
  5. Garnish with a very thin slice of cucumber and rim glass with cumin salt.

Makes 1 cocktail.

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