Pepino’s Revenge

Antonis Achilleos

L.A. chef Wolfgang Puck operates the restaurant and bar at London's 45 Park Lane, where this tequila, cucumber and basil drink is served.

Yield: 1 drink
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 5 Minutes


Ingredients

  • 4 slices (1/2-inch-thick) Japanese cucumber, plus thin cucumber slices for garnish
  • 2 large basil leaves, plus small basil leaves for garnish
  • 1 1/2 ounces silver tequila, such as Patron
  • 1/2 ounce fresh lime juice
  • 1/2 ounce simple syrup
  • Ice

Preparation

  1. In a cocktail shaker, combine the thick cucumber slices with the large basil leaves and muddle well with a wooden spoon. Add the tequila, lime juice, simple syrup and ice and shake well. Strain into an ice-filled glass. Garnish with a few small basil leaves and thin cucumber slices.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pepino’s Revenge Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy