Folklore suggests that the mythical chupacabra was first seen in Puerto Rico, though it’s recently become evident that Texans, as with many things, seem to think the beast sprang from the loins of the Lone Star state, and that chupacabra here are the biggest and baddest on the planet.
Real or not, like Bigfoot (or Sasquatch if you prefer), yeti, gremlins, the kraken, Nessy (the Loch Ness monster), Ogopogo, skunk apes, unicorns and even Republicans in Seattle, we’d put money on most chupacabra sightings being the end result of spying a far off mangey coyote through tequila- or beer-goggles.
Regardless of the true nature of the beast, new Texas friend Abe from San Antonio emailed this Chupacabra cocktail recipe in this past week claiming it to be the perfect opener for your Memorial Day shindig this weekend.
He said the Fresno chiles were essential for a fruity burst of spice as well as the orange-reddish color of the finished beverage, with layers of citrus smoothly blended with the gin and St. Germain liqueur.
Having recently grabbed several pounds of Fresno’s to ferment some home-crafted hot sauce, we’re shaking up a batch of these over the weekend.
3-4 slices fresh Fresno chile
1/2 ounce agave nectar
1 and 1/2 ounce gin
3/4 ounce St. Germain liqueur
1/2 ounce fresh-squeezed lime juice
1/2 ounce fresh-squeezed lemon juice
Muddle 2-3 of the Fresno slices with the agave nectar in your trusty shaker.
Fill with ice, add the gin, St. Germain and both juices; shake, shake, shake.
Strain into a glass filled with crushed ice; garnish with another Fresno chile ring.
Serve and enjoy.
