Recipe: Pepita Bonita
Infusions can sound intimidating on a cocktail menu, but really are just a chemical reaction from adding one flavor to another using mainly time or heat. However, the Pepita Bonita, developed by Padre in Long Beach, CA, is as intimidating as it sounds. It is also well worth the effort! Roll up your sleeves and try it out:
Essentially, a margarita infused with pumpkin seeds and cilantro
- 1 1/2 oz tequila
- 3/4 oz lime juice
- 3/4 oz pepita infused agave + juiced cilantro mix
Combine all three in a shaker with ice and shake until your hands hurt. Strain into a rocks glass. Garnish with roasted pumpkin seeds.
Pepita Agave and Cilantro mix:
- 1 cup pepitas/roasted pumpkin seeds
- 6 oz water + optional 1 Tbsp water
- 1 bunch cilantro
Pulverize those pepitas. Do this without starting an electric fire. Use your food processor judiciously. Combine pepita powder with 6 oz water and bring to a boil. Turn off heat, cover, and steep for 15 minutes. Strain into a liquid measuring cup containing 10-12 oz agave syrup. Whisk together.
Pick the leaves off the cilantro and either juice it or liquefy it in a blender with 1 Tbsp water. Add to the pepita infused agave in the proportion of 3 pepita agave : 1 cilantro juice. Strain and whisk together.
Assemble your drink, then cheers! Salud!