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Yellow drink with foam and spices on top
The flavors of spring break, and beyond, in a single glass
John Shyloski

Pick *This* Pepper Cocktail!

This ain't your basic G&T

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

April 10, 2024 11:41 am

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

  • 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

Copy Directions

    1. 1. Combine all ingredients but soda water into a shaker, with no ice, and shake.

    2. 2. Then add ice to the shaker and shake very hard, and strain into a highball glass over an ice spear (or regular ice).

    3. 3. Top with soda. If desired, garnish with a sprinkle of anardana.

  • For the poblano pepper-infused gin:
    1. 1. Combine all ingredients in a large container and let sit for 24 hours.

    2. 2. Strain and pour back into the gin bottle.

  • For the green apple and roasted poblano sherbet:
    1. 1. Clean and devein peppers.

    2. 2. Place the peppers on the grill or in the oven and roast until skin blisters.

    3. 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.

    4. 4. Add the apple juice and mix until sugar is completely dissolved.

    5. 5. Strain the mixture through a chinois and pour into a bottle.

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