Stirred
Poncha à Pescador cocktail

Poncha à Pescador

Madeira cane aguardente, lemon, and sugar are worked vigorously with the traditional mexelote into the spare, lightly foaming fisherman’s Poncha branch.

Glassware
Rocks glass
Strength
29% ABVBefore dilution
Garnish
  • Lemon zest Add one thin pith-free strip during mixing and retain it in the drink.

Ingredients

Preparation

  1. Work the lemon juice and superfine sugar with a mexelote until the sugar dissolves.
  2. Add the cane aguardente and one thin strip of lemon zest, then spin the mexelote vigorously between both palms until lightly emulsified and foamy.
  3. Pour unstrained into a small chilled rocks glass without ice.