Cucumber Serrano

Written by Wynter Holden Category: Drink Issue: September 2013
Group Mid-Level
Character count 2500

There are two schools of thought for withstanding withering summer temperatures: Chill out with an icy beverage, or get sweaty with a counterintuitively cooling spice-blast. Joyride Taco House – from the folks that brought us Postino Wine Café – opts for both in a refreshing cocktail that unleashes 10,000-plus Scoville units of searing serrano. This polarized approach is mirrored throughout the eatery, where the Mexican-inspired menu cranks up the heat, and the swanky, mod, orange-and-blue-wallpapered digs are cool as a cucumber.

To make the drink, combine 2 oz. blanco tequila, 1 oz. green tea syrup and
3/4 oz. each of lime juice and cucumber puree in a mixing glass. Add four serrano pepper rounds and 10 cilantro leaves. Fill with ice, shake, strain and carefully pour over new ice into a tumbler rimmed with chipotle salt. Garnish with a hefty cucumber slice, and prepare for hot flashes that can only be quenched by a second round.

Joyride Taco House

302 N. Gilbert Rd., Gilbert