The traditional Paloma is elevated by poblano and cucumber in this locally named favorite.

Makes 1

2 1/2 ounces El Ladrón Blanco
2 ounces grapefruit juice
3/4 ounce Cointreau
1/2 ounce lime juice
2 slices cucumber
2 thin slices poblano pepper
soda water

Combine all ingredients except blanco and soda water in a shaker tin, muddle, add blanco and shake with ice. Fine strain into a pint glass over fresh ice and top with soda water. Garnish with a slice of cucumber.

Created by Andrew Hansen

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