• 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

$9

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.

What are some good dishes to pair this drink with?

It's good with our Skirt Steak, sliced skirt, guacamole, roasted vegetable quinoa mix, and citrus yogurt sauce ($13).

About Dean Pryor

Are you from San Diego?

I was born in NY and grew up in LA.

How long have you been bartending?

About six or seven years.

What's your favorite drink?

Kingston Negroni for stirred and Sidecar or Last Word for Jungle Bird for shaken.

What's your favorite drink to make?

I don't have a favorite drink to make per se, but I do really enjoy double shaking. I have the best shake in California, maybe even the entire west coast.

What's the most complicated drink you had to make?

Complicated? I worked at a bar in LA where we hand chipped each ice cube. Not really complicated, just a lot of prep on top of all the juicing and syrups to keep pars on each day. We had lemon, lime, gf, pineapple, passion fruit, guava, orange, crab apple and tangerine to juice daily. And for syrups: simple, demerara, cinnamon, ginger, grenadine and pineapple gomme. So, a lot to prep.

Are you planning on creating any new cocktails in the future?

I am always creating new cocktails. My cocktail catering company, Fine & Dandy, allows me a venue to keep creating new drinks.

Madison on Park 4622 Park Blvd., University Heights. (619) 269-6566 or madisononpark.com

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