New Year Libations: Poquitos’ La Fiona

A sweet and spicy cocktail that will keep you warm throughout the winter.

Poquitos' LaFiona, photo by Geoffrey Smith

Crave Factor:

If your taste buds crave a hot sensation, Poquitos has the drink for you. That’s no ordinary Milagro tequila you’re sipping — quartered Habanero peppers are dropped into the bottle, where the fiery concoction soaks for at least 24 hours. Sweet hints of passion fruit and agave round out a drink that one might normally expect to find south of the border.

The Not So Secret Recipe:

  • 1½ ounces Habanero-infused Milagro tequila
  • 1 ounce passionfruit purée
  • ¾ ounce agave syrup

In a pint glass over ice, shake ingredients well and strain into a martini shell with a chipotle sugar rim (6 parts sugar to 1 part chipotle powder).

* To thin the agave syrup, simply dilute 1 part syrup with 1 part water.

Fun Fact:

Owner/designers James Weimann and Deming Maclise are no strangers to international cuisine. Prior to Poquitos, the duo collaborated on the Parisian-themed bistro, Bastille, and just last month they opened Mcleod’s Scottish Pub. Executive Chef Manny Arce also has years of experience under his belt. The SoCal native completed culinary internships in Spain and Italy and spent time in the kitchens of Union (now closed), La Spiga and Bastille prior to his position at Poquitos.

Poquitos  |  1000 E. Pike St., Seattle  |  (206) 453-4216