Cocktails

Tip Your Bartender: Viridian, Oakland

June 22, 2020

Story: Punch Staff

Art: Nick Hensley

In Jordie Ho-Shue’s Negrita De Mis Pesares, a complex take on the timeless Margarita, the Oakland-based bartender creates an homage to “the world’s diaspora of black innovators."

Welcome to a special two-week encore of “Tip Your Bartender,” a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. Back by popular demand, we’re bringing a new group of drink-makers from across the country to revisit the classics—from the Tequila Sunrise to the Piña Colada.

Between June 15th and June 26th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.

Send a tip to the Viridian bar staff via Venmo by searching @jordiehoshue.

Negrita De Mis Pesares

Jordie Ho-Shue & William Tsui, Viridian | Oakland, California

In Jordie Ho-Shue’s Negrita De Mis Pesares, the Oakland-based bartender creates an homage to “the world’s diaspora of black innovators,” who, in her words, “continue to change the world and actively contribute to the progression of the human race without acknowledgement or validation.” She further dedicates this drink to professional black bartenders throughout history, including Cato Alexander, John Dabney, Tom Bullock and Beverly Snow.

The drink reads like a complex take on the timeless Margarita, calling on Ho-Shue’s curry pineapple gum syrup as the sweetener alongside green Chartreuse and velvet falernum layered with the expected tequila and lime.

2 ounces Patrón Silver
1 ounce lime juice
½ ounce curry pineapple gum (see Editors’ Note)
¼ ounce green Chartreuse
¼ ounce Velvet Falernum

Garnish: Dehydrated lime wheel

Add all ingredients to a shaker tin, add 5-6 cubes of Kold-Draft ice, and shake vigorously for 8-10 seconds. Served in a rocks glass over fresh ice.

Editors’ Note

Curry Pineapple Gum
2 ½ cups pineapple juice
1 ¼ cups white (unrefined) sugar
1 teaspoon vadouvan curry powder

Combine all ingredients in a pot and cook at low heat until the sugar dissolves. Strain through a fine strainer and bottle/refrigerate.

Order ingredients for this cocktail for delivery via Drizly.

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