The Ass Kick


  • 1½ oz blanco tequila
  • 2 oz ouzo
  • ¾ oz lime juice
  • 1 oz ginger beer
  • cucumber
  • jalapeños
  • 3 oz pepperoncini-cilantro simple syrup:
  • 5 pepperoncini, divided
  • 1 bunch cilantro
  • 1 cup water, divided
  • ½ cup sugar


  • To make the pepperoncini-cilantro syrup, put 5 pepperoncini, cilantro and ½ cup water in a blender and puree till smooth.
  • Combine blended peppers and cilantro, remaining water and sugar in a sauce pan over medium-high heat. Allow mixture to come to boil and reduce to simmer for 5-10 minutes or until thick.
  • Place syrup in fridge overnight, allowing the syrup to infuse the flavors completely.
  • In a glass, fill halfway with ouzo. Slowly fill the remaining part of the glass with ice cold water and the liquid becomes milky in color.
  • In a shaker filled with ice, shake up the tequila and lime juice.
  • In a highball glass, pour in pepperoncini-cilantro syrup. Fill glass with ice. Pour in tequila mixture followed by the ouzo. Top of with ginger beer and garnish with jalapeño and cucumber. Serve.