Cocktail Of The Month: The Divanzo

The Divanzo

It’s been a privilege to submit these cocktail quips and recipes since NATIVE’s first issue. Over the years we’ve shot and brought you more than 70 of the recipes we’ve offered the masses here at No. 308. Next month, I’m happy to be turning over this role to our new beverage director and dear friend, Sean Glenn. I felt it fitting to leave you with the first drink we served here, The Divanzo. Be good to each other out there. I love you and hope you’ve enjoyed our time together. Mahalo, it’s Daiquiri time!

THE GOODS:

1 small slice serrano pepper
2 oz reposado tequila
1 oz freshly juiced cucumber (with skin)
3/4 oz lime juice
1/2 oz agave syrup (1:1 agave nectar and water)

DIRECTIONS:

Muddle the serrano and combine with the tequila, cucumber and lime juices, and agave syrup in a shaker. Shake and strain into a freshly iced rocks glass and garnish with 2 lightly salted cucumber wheels.

Suggested Content

(Not So) Distant Shores

Julia Sullivan and her team at Henrietta Red have gained national recognition for their fantastic seafood-forward menu . . . in Tennessee?

On Island Time

New bar Pearl Diver aims to give us all a tropical yet thoughtful getaway on the East side