It’s spring break…which means a libation in your hand as you make bad decisions in a packed South Beach pool. But today, we’re only about good decisions, and a decidedly classier way to celebrate this seasonally cyclical vacation period. It’s a smoky, sweet and sensational gin drink from Superbueno, a Mexican-American cocktail bar in New York, courtesy of Nacho Jimenez. Served in a highball glass with complex ingredients like homemade sherbet and infused gin (reminder, check out our tutorial on infusions here!), it’ll transport you to the pool year-round…without the rowdy college crowd.
Nogada Fizz
Servings: 1 cocktail
Copy Ingredients
Ingredients
- 1 ½ oz. poblano pepper-infused gin (recipe follows)
- ½ oz. Luxardo Maraschino liqueur
- 1 oz. green apple and roasted poblano sherbet (recipe follows)
- ½ oz. lemon juice
- 1 egg white
- 2 dashes saline solution
- Soda water, to top
- Anardana (dried pomegranate seed dust) for garnish
For the poblano pepper-infused gin:
- 1 liter gin (recommended: Fords)
- 50 grams (around ¼ cup) fresh seedless poblano peppers
Directions
Copy Directions
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1. Combine all ingredients but soda water into a shaker, with no ice, and shake.
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2. Then add ice to the shaker and shake very hard, and strain into a highball glass over an ice spear (or regular ice).
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3. Top with soda. If desired, garnish with a sprinkle of anardana.
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For the poblano pepper-infused gin:
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1. Combine all ingredients in a large container and let sit for 24 hours.
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2. Strain and pour back into the gin bottle.
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For the green apple and roasted poblano sherbet:
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1. Clean and devein peppers.
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2. Place the peppers on the grill or in the oven and roast until skin blisters.
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3. Cut the poblano into pieces and in a bowl add the sugar and parsley leaves, muddling together. Let it sit for at least 3 hours.
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4. Add the apple juice and mix until sugar is completely dissolved.
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5. Strain the mixture through a chinois and pour into a bottle.
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