Shaken · Rocks
GarnishLong cucumber slice
Shaken · Rocks
Fanny Chu, Donna, Brooklyn
La Bandida cocktail recipe
What goes in it
- 1.5 oz
- 0.5 oz
- 0.75 oz
- 1.5 ozSalty cucumber cordial
House prep · Recipe below ↓
- 0.5 ozIndia pale ale
Bottle · India Pale Ale
Method · Shaken
- 1Shake everything except the beer with ice.
- 2Pour the IPA over ice in a double rocks glass, strain the shaken drink on top and garnish with a long cucumber slice.
- Glass
- Rocks
- Ice
- Cubed
- Garnish
- Long cucumber slice
Prep ahead
Mixer
Aperol-Pêche Batch
- Yield
- Varies
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- 1 partAperol
- 1 partcrème de pêche
Method
- 1Stir equal parts Aperol and peach liqueur together.
House prep
Salty Cucumber Cordial
- Yield
- About 3 cups
- Keeps
- 4 days
- Storage
- Refrigerated
Ingredients
- 1 Persian cucumber, chopped
- 1 cupwater
- 1 tspsea salt
- Sugar, equal volume to the cucumber liquid
- Lemon juice, equal volume to the sweetened mix
Method
- 1Blend the cucumber with the water and salt and strain. Dissolve in an equal volume of sugar, then add an equal volume of lemon juice.
About the La Bandida
La Bandida is a cocktail made with blanco tequila, mezcal and aperol-pêche batch, created by Fanny Chu at Donna.
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