At Peso, the Corktown bar, which opened in April, co-owner and mixologist Eddie Vargas makes drinks imbued with the spirit of coastal Mexico. The recipe Vargas has shared draws inspiration from Arandas, Jalisco, and the surrounding villages of San Ignacio, Jesus Maria, La Capilla, and more. “It brings back nostalgic memories of our youth, attending the towns’ annual ferias [festivals] that take place throughout the winter months,” Vargas says, adding that the drink feels just as refreshing during the waning days of summer. It’s most authentic when served in a Cantarito — a clay cup that is used for serving drinks at bars in Mexico. Locally, you can purchase one imported from Jalisco right at Peso, or find an authentic Cantarito at one of the various shops throughout Detroit’s Mexicantown, including Algo Especial, La Colmena, or Xochi’s Gift Shop.
2 oz. tamarind pulp
1.5 oz. Cabresto Reposado Tequila
½ oz. grapefruit juice, freshly squeezed
½ oz. lime juice, freshly squeezed
1 ½ oz. Fresca, Squirt, or other grapefruit soda
Handful basil leaves for muddling and garnish
Sprinkle dried chili pepper for rim and garnish
Diced limes and tamarind candy for garnish
Rim clay cup with lime juice and dried chili pepper. In the cup, muddle basil with a muddler or a fork to break down the leaves. Add in the tamarind paste and mix with muddled basil until well combined. Pour in the tequila, grapefruit juice, lime juice, and grapefruit soda, and stir. Garnish drink with basil leaf, diced limes, tamarind candy, and a dash of chili powder. Enjoy!