The Chop’s Veracruz Cocktail Recipe

A lot of you may be scratching your heads on this one. You’re probably thinking to yourself ‘October is a great time for spiced cider drinks and rich, strong cocktails like Sidecars and White Russians. Why the hell is this blog giving me a recipe for a beach bar type cocktail? And you’re not wrong. But remember, we just returned from the desert. And it was hot in the desert. Even in the last week of September, it was hot enough to put us in mind of tequila.

A Veracruz vacation. Now available in a glass.

When you’re sitting out in a hot, dry desert during Ramadan, there’s nothing more natural than daydreaming about booze, which we did frequently, and which is exactly how this recipe came into our head. We had to wait until our return to gather the necessary ingredients, and it took a full 2 weeks of mixing and sipping to get this one down. The end result was certainly worth the wait.

The Veracruz

2 parts tequila

1 part pear juice

1 slice jalapeno

1 drop bitters

Cut a strip of jalapeno as thick as your taste will allow. Muddle it lightly in a few drops of pear juice, just enough to open up the flavor. Transfer the muddled pepper to a cocktail shaker full of ice and add the tequila, juice, and bitters. Stir thoroughly and strain into a cocktail glass.

*If a garnish is desired, a slice of fresh pear will work better than a slice of jalapeno. The drink should taste like a spicy fruit, and not a fruity vegetable.

*We’ve found that for one drink, a slice of pepper about the size of a nickel is just right. Be sure to remove the seedpod entirely. Having little pepper seeds floating around in your cocktail is less than appealing. Also, be careful not to slice the jalapeno too thin, lest tiny pieces of it end up in your glass.

*Pear juice is delicious, but it can be hard to find. We used Gerber brand juice from the baby food aisle, which is 100% juice. Pear nectar from the Goya aisle will not work in this recipe.

*Go easy on the bitters. One good drop really is quite enough.

*Finally, something like Jose Cuervo or Hornitos will work just fine for this. You always want to stay away from generic tequila, but for this drink, there’s no need to reach for the expensive stuff. Enjoy.

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6 Comments

Filed under Cocktails

6 responses to “The Chop’s Veracruz Cocktail Recipe

  1. That sounds amazing.

    I’ve been on a tequila kick myself, and as a spicy latina (a spicy fruit, not a fruity vegetable), jalapeños always complete a drink or a meal.

  2. Nice. Have you experimented with a mezcal in this recipe? It’s great to see Baltimore folks celebrating the craft of the cocktail. Cheers to that!

  3. Thanks a lot. Just launched it in Sept. so I’ve got a lot more information to get up there. Hopefully we can get more Baltimorians interested in quality libations… one drink at a time.

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