Papi Chulo Recipe
Aka handsome daddy! A charmin martini made with tequila, aperol and cucumber. NEW!
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Ingredients
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Cocktail
Garnish & Prep
Method
Cocktail
- 1
Prepare cucumber juice
Peel (if desired) and coarsely chop one small English cucumber. Place the pieces in a blender and puree until smooth. Strain through a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. Measure 0.75 oz of cucumber juice and refrigerate any extra for another use.
- 2
Chill glass
Place a martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you mix the cocktail to chill.
- 3
Optional rim
If you want a lightly salted rim, rub a lime wheel around the glass rim and dip the edge into a small plate with coarse salt. Tap off excess.
- 4
Build the cocktail
In a cocktail shaker, add the reposado tequila (2 oz), Aperol (0.75 oz), dry vermouth (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz), prepared cucumber juice (0.75 oz), and 1 dash bitters. Add a generous amount of ice (about 6–8 cubes).
- 5
Shake
Seal the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty and well chilled. This both chills and slightly dilutes the drink for balance.
- 6
Strain and serve
Discard ice or water from the chilled glass if used. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any cucumber solids.
Garnish & Finish
- 7
Thread 2–3 thin cucumber ribbons on a cocktail pick or gently drape them inside the glass so they curl against the bowl. Float a lime wheel on the rim or inside the drink if desired.
- 8
Serve immediately. The Papi Chulo is best enjoyed cold and fresh; if you’re making multiple servings, prepare cucumber juice and keep chilled, then shake each cocktail individually.