• Jarnard Sutton

Behind the Stick with Dean Pryor: How to make the Jumpin' Cholla

If you're looking for a cocktail with a creamy and refreshing taste that will give you a tingle, then head to Madison on Park in University Height to try its smokey, Mezcal-based libation, Jumpin' Cholla. Top bartender Dean Pryor shows us how to make this cocktail that's perfect for BBQ.

Jumpin' Cholla


3 slices raw jalapeno

1 oz. egg white

.50 oz. simple syrup

.75 oz. lime juuce

1 oz. pineapple juice

1.50 oz. Del Maguey Vida

Dust with blk lava salt

What’s the origin of the Jumpin' Cholla?

Our bar manager Danny created it with BBQ flavors in mind. How would you describe the taste to someone who hasn’t had this before?

BBQ and carmelized pineapple. Soft and creamy. A little heat tingle in the mouth. What would be the key component in this drink?

The blk lava salt and the pineapple. What reactions do you get from customers when they try this cocktail for the first time?

Customers love the combination of smoke and creamy pineapple. They rip their shirts off and scream profanities of joy.