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Todays recipe:

Low-Key Summer Cocktails

by Jake Peña of Pocho Social Club

Pocho

Pocho Social Club is a black hole, in the best possible way. Time just melts away in the three-floor, living-room esque bar on Jianguo Lu.

Before opening Pocho, Jake Peña -- a Marine from Texas -- was a semi-conductor engineer, and got into the drinks game while running a home-bar in California. Pocho opened in 2013, and now he's there daily, mixing Micheladeas, rare tequilas, and cocktails with names like The Hulk, to the sounds of the best cumbia playlists in the city.

Summertime...and the livin' is easy...

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Pocho

Drink Number One: The Bo-tonic

Dead simple and light enough to drink all night. It's the first in Pocho's new menu, which focuses on packing flavor into drinks while serving people quicker, and using less ingredients. A nice alternative to Pocho's heavier drinks.

The Bo-tonic takes one minute to make, and needs just three ingredients: La Quintinye Vermouth Royal, Schweppes tonic water, and lime. Note about the tonic water -- make sure it's got quinine. A lot of tonic water in China does not.

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So, pour 30ml of the Vermouth over ice cubes...

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Add tonic water to fill.

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Squeeze that lime in there…

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Stir gently and lift…

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Bang. That's it. Simple and effective -- but not too effective. Looks basic, but the flavor hits hard. Try it.

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Drink Number Two: The La-La

A fresh Shanghai remix of a common tequila recipe. The name came first. They wanted something to appeal to the gay crowd (lala for lesbian) that carried the double meaning of "spicy" (la).

Just need a highball glass, some grated ginger, 30ml of tequila, 15ml of lime juice (about half a lime), orange bitters (helps balance the tequila) and Gosling's ginger beer.

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Throw a heaping teaspoon of grated ginger in that glass.

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Then pour 15ml of lime juice and 30ml of tequila on top and stir that shit up...

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Fill to the top with the ginger beer...

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Add three drops of orange bitters...

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Stir and lift. There you go. Done. A little stronger than the Bo-tonic, but not as next-day-destroying as some of Pocho's other drinks.

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Cocktail Number Three: Frezon

Bartender Mina came up with this one. They don't do plain Aperol spritzs at Pocho -- here's their version. This shit is deadly.

In Spanish, Frezon means "'big ass strawberry' literally and like a picky princess fussy person in street meaning".

The Frezon requires three shots of gin, strawberries, 330ml of Aperol for the infusion (next step), De Faveri Prosecco, a grapefruit, some ice, and a wine glass.

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Now, an hour before you make this, you need to make some concentrated red drank. So muddle some strawberries in a bowl, then throw in the three shots of gin and 330ml of Aperol, put some plastic wrap over it, and throw that in the fridge for an hour. Infusion steez. And while you're waiting for that...

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Peel the grapefruit. Use a real sharp knife so you get only the outer orange part.

Don't get cut!

And make sure you don't get any of the white part. That's bitter and might make you feel some type of way.

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Once your infusion is ready, pour a shot of that over ice, then fill the glass to the top with the Prosecco.

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Now take the grapefruit peel and wipe the rim and glass. Then just throw that in the glass...

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Done. Enjoy. Stop by Pocho sometime and say what up to Jake. Super affable / hilarious guy.

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