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Señorita Picante

Today I'm taking a trip down memory lane with the Señorita Picante. This cocktail sent me to Cuba and while making it I'll give you some tips on how to win a cocktail competition. That's because I made it for the Havana Club Grand Prix in 2018 and won the Slovenian part of the worldwide competition. Competing is a great way to meet new people in the hospitality business, have fun creating your drinks, and evolve your bartending skills. I don’t know a better way to achieve all that so fast, so I really don't see any downsides. And while online competitions are a great way to stay active during lockdowns, I hope we’ll soon be able to hold events in person. The adrenaline you get when it’s your turn to perform and show the judges what you created is something you have to experience at least once in your life.

Here is how I made this desirable lady known as Señorita Picante

Señorita Picante

• 45 ml (1.5 oz) Havana Club 3y

• 45 ml (1.5 oz) lemongrass tea*

• 20 ml (0.66 oz) lemon juice

• 20 ml (0.66 oz) simple syrup

• 0.5 bar spoon mixed white and black peppercorns

• 0.5 bar spoon allspice

• lemon bitters spray

Muddle spices with a muddler and add rum and all the other ingredients. Shake well with ice and double strain in a chilled martini glass. Add an orchid blossom and spray with lemon bitters over the cocktail (if you can only find orange bitters that work too).

Lemongrass tea

• 200 ml (6.75 oz) water

• 2 bar spoons lemongrass tea

Boil water, remove from heat and add lemongrass tea to infuse in water for 3 minutes. Strain and bottle the tea. Use it within 2 days.

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