The Story Behind The Pancho Perico
The Pancho Perico, one of the cocktails in Ivy Mix’s new book "Spirits of Latin America," is described by the author and owner of Brooklyn's Leyenda as a “gateway to rhum agricole,” a rum distilled from pressed sugarcane juice that typically hails from the French Caribbean island of Martinique.
The cocktail’s creator, Leyenda bartender Shannon Ponche, shakes the sugarcane spirit with bourbon, manzanilla sherry, pineapple, and lime juices. However, the real star of the show is the slightly sweet and vegetal poblano syrup, blended with agave nectar, which makes this vibrant green cocktail sing.
Artfully presented in a Collins glass with a wrapped banana leaf (though Mix notes that the leaf is not essential), the drink is served over crushed or pebbled ice.
Described by Mix as “full and rich, with hints of spice and tropical fruit,” the Pancho Perico showcases just how versatile rhum agricole can be.
- Banana leaf for garnish
- 1¼ ounces Duquesne Blanc Agricole Rhum
- ¾ ounce Elijah Craig Bourbon Whiskey
- ½ ounce La Guita Manzanilla Sherry
- 1¼ ounces poblano syrup (recipe follows)
- ½ ounce pineapple juice
- ¾ ounce lime juice
- Lime wheel for garnish
- Spiral the banana leaf into a Collins glass and add crushed or pebbled ice.
- Add all the other ingredients, except the lime wheel, to a cocktail shaker with ice.
- Shake briefly and strain over the ice in the Collins glass.
- After pouring the drink, top it with fresh ice and garnish with the lime wheel.
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Poblano Syrup Ingredients
- 8 poblano peppers, stemmed but not seeded
- 1 cup agave nectar
Poblano Syrup Directions
- Using a juice extractor, juice the poblanos to yield about 2 cups of juice.
- Add the juice and agave nectar to a blender, blend until integrated, and bottle.
- Store in the refrigerator for up to 2 weeks.