Secret Recipe: Copita's Fall Drink Duo
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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.
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)
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.
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.