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Secret Recipe: Copita's Fall Drink Duo

Photo courtesy of Copita; left, Kir Real; right, Picante Plum.

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make it at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

If you’ve yet to make it over the Golden Gate to sample some of Joanne Weir’s fresh Mex at Copita Tequileria y Comida, perhaps 80-plus degree days will push you over the bridge. The timing couldn’t be better with new hours—starting bright and early at 10 am on Sundays in honor of football season—and a bar menu featuring snacks and ceviche. Whet your appetite with two of the house cocktails.

Kir Real

1 ounce fresh Jamaica juice

1/2 ounce fresh lime juice

1/2 ounce agave nectar

1/2 ounce tequila blanco

Cava (sparkling wine from Spain)

Lime twist

Ice

1. Mix Jamaica, lime, agave, and tequila together in a cocktail shaker with ice and shake vigorously.

2. Strain into a champagne flute.

3. Top with Cava. Garnish with a lime twist.

 

Picante Plum

1 Flavor King pluot, cut into 8 pieces

4 1/4-inch thick slices of Serrano chili

1 1/2 ounces tequila blanco

1/4 ounce Luxardo maraschino liqueur

1/4 ounce fresh lime juice

1/4 ounce agave nectar

1. Muddle pluot and chili together in a large shaker.

2. Add remaining ingredients and ice. Shake vigorously.

3. Strain into a stemless martini glass filled with fresh ice.

4. Garnish with a slice of Flavor King pluot.