La Bandida

Fanny Chu, Donna | Brooklyn, NY

“I wanted something crushable with tequila and salty cucumber cordial,” says Fanny Chu of her La Bandida. To these two components she adds a splash of mezcal, a house blend of Aperol and crème de pêche and a few ounces of IPA. It’s the sort of flavor pairing that doesn’t quite add up on paper, but in practice yields interesting results: The IPA manages to highlight a grapefruit note in the Aperol that makes for a citrusy, shandy-like result. “It’s weird, but delicious,” says Chu.


Serving: 1

  • 1 1/2 ounces tequila, preferably Cabeza
  • 1/2 ounce mezcal, preferably Del Maguey Vida
  • 3/4 ounce Aperol-Pêche Batch (see Editor’s Note)
  • 1 1/2 ounces salty cucumber cordial (see Editor’s Note)
  • 1/2 ounce IPA

Garnish: long cucumber slice

  1. Combine all ingredients, except IPA, in a mixing tin and shake with ice.
  2. Pour IPA into double rocks glass over ice.
  3. Strain shaken ingredients over IPA.
  4. Garnish with long cucumber slice.
Editor's Note

Aperol-Pêche Batch:
1 part Aperol
1 part Giffard Crème de Pêche

Combine all ingredients in a container and stir.

Salty Cucumber Cordial:
1 Persian cucumber
1 cup water
1 teaspoon sea salt
lemon juice

Cut cucumber into small pieces and add to Vitamix with water and salt. Blend until smooth, then strain. Measure and add 1:1 sugar (by volume). Stir or blend to dissolve. Measure and add 1:1 lemon juice (by volume). Store in fridge for up to 4 days.