• Jarnard Sutton

Behind the Stick with Chris Lake of Blind Burro: How to make the El Pepino

Located in downtown San Diego, The Blind Burro is serving up some crisp and refreshing tequila-based cocktails. Chris Lake, bar manager, shares their take on a tequila mojito called the El Pepino.

El Pepino


Muddled basil

Muddled cucumber

.75 oz. fresh lime juice

.25 agave nectar

1.50 oz. CASAMIGOS Blanco tequila

.50 oz. Cointreau

Pineapple juice

Top with soda water and garnish with a basil leaf

What’s the origin of El Pepino?

When we put together the Blind Burro's drink menu, we wanted to add something that had a crispy flavor and that represented San Diego's year-round sunshine and ocean vibe. This is our take on a tequila mojito, using fresh flavors with cucumber, basil, lime and pineapple juice to sweeten it. How would you describe the taste to someone who hasn’t had this before?

Very refreshing and clean. It has the fresh herbs of the basil. The basil and cucumber really complement each other. The smoothness of the tequila we use and the sweetness from the pineapple juice makes for a very refreshing and clean tequila-forward cocktail. What would be the key component in this drink?

It's tequila-forward, and the basil and cucumber are really what separates it from a regular margarita or tequila drink.

When choosing the tequila, why did