La Poblanita Recipe

Roast and prepare poblano

Char the poblano over an open flame, under a broiler, or in a hot skillet until the skin is blackened and blistered on all sides (about 5–8 minutes). Place the hot pepper in a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam; this loosens the skin. Peel off and discard the blackened skin, remove and discard seeds and stem, then roughly chop the flesh.

Make simple syrup base

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Do not boil aggressively—just bring to a gentle simmer so sugar dissolves evenly (about 3–4 minutes).

Infuse with poblano and huacatay

Add the chopped roasted poblano, 1 cup packed fresh huacatay leaves, 0.5 tsp lime zest (optional), and a pinch (0.25 tsp) of salt to the warm syrup. Reduce heat to low and simmer gently for 5 minutes to extract flavor. Remove from heat and let steep, covered, for 30 minutes to deepen the infusion.

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. Cool the syrup to room temperature, then refrigerate until cold. Syrup will keep in the refrigerator for up to 2 weeks.

Prepare glass

If desired, chill a rocks glass by filling with ice and setting aside while you mix the cocktail. Alternatively, place the glass in the freezer for a few minutes.

Combine ingredients

In a cocktail shaker, add 2 oz blanco tequila, 0.5 oz mezcal, 0.75 oz freshly squeezed lime juice, and 0.75 oz chilled poblano & huacatay syrup. Add a cup of ice (or enough to fill the shaker).

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Strain and serve

Discard ice from the chilled rocks glass (if used) and add fresh ice for serving. Double-strain the cocktail into the glass using a hawthorne strainer and a fine-mesh strainer to remove any tiny herb particles or ice shards.

Garnish

Garnish with a lime wheel or wedge on the rim. Optionally, float a thin roasted poblano slice or a small huacatay leaf on top for aroma.

Taste and adjust

Taste and adjust: if you prefer brighter acidity, add a 0.25 oz splash of lime; for more heat or vegetal note, add another 0.25 oz of syrup. Stir gently if you adjust.