October 3, 2026

Papi Chulo's Mint Shop

Name: Papi Chulo's Mint Shop
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: ¾ oz · 22.5 ml tequila blanco (Libélula); ¾ oz · 22.5 ml tequila reposado (Libélula); ½ oz · 15 ml orange liqueur (Grand Marnier); 1 oz · 30 ml pomegranate-pepita orgeat; ½ oz · 15 ml fresh lime juice

By Cody Beck (@codybthings) at Rhinestone (@rhinestone.pdx), Portland, OR

Tequila

About

I’m teaming up with local bars and bartenders to recreate some of their original cocktails for Barmageddon, happening October 4–7 in Portland. Organized by the volunteer-run Portland Bar Coalition (@pdxbarcoalition), it’s a grassroots celebration of our bar community, with workshops, tastings, and parties around the city. Follow along as I share more of the drinks and people behind it, and check out @pdxbarcoalition for event details! This cocktail was created by Cody Beck (@codybthings) at Rhinestone (@rhinestone.pdx) for the Rhinestone x Gremio Chafa x Bad Social Club pop-up on Tuesday, October 6. It’s a tequila-based Mai Tai riff named after Papi Chulo, one of their bartenders’ very sweet pups (who is on the sticker on the drink). Blanco and reposado tequila split the base, while Grand Marnier fills the orange liqueur role. The usual almond orgeat is replaced with a pomegranate-pepita version that brings nuttiness and enough acidity to resemble tamarind. Definitely swing by on Tuesday to give it a try, or see how to make it below.

Cheers y’all!

Ingredients

¾ oz · 22.5 mltequila blanco (Libélula)
¾ oz · 22.5 mltequila reposado (Libélula)
½ oz · 15 mlorange liqueur (Grand Marnier)
1 oz · 30 mlpomegranate-pepita orgeat
½ oz · 15 mlfresh lime juice

Method

1
Add all ingredients to a shaker tin.
2
Add ice and shake until chilled.
3
Strain into a rocks glass over fresh ice.
4
Garnish with a mint bouquet, lime wedge, and Papi Chulo sticker.

POMEGRANATE PEPITA ORGEAT

1½ cups pepitas
2¾ cups boiling water
1 tsp. salt
Sugar, equal in weight to strained pepita mixture
¾ tsp. xanthan gum
2 oz · 60 ml. lukewarm water
3 oz · 90 ml. pepita purée, reserved for slurry
⅛ tsp. ground cinnamon
50 g pomegranate molasses
½ tsp. orange blossom water

1
Roast pepitas in the oven until lightly golden.
2
Add to a blender (Vitamix) with boiling water and salt.
3
Blend until finely puréed.
4
Reserve 3 oz · 90 ml.
5
pepita purée for the slurry.
6
Strain the remaining mixture and weigh it.
7
Add an equal weight of sugar and blend.
8
Separately, whisk xanthan gum with lukewarm water and the reserved pepita purée to create a slurry.
9
Add the slurry, ground cinnamon, pomegranate molasses, and orange blossom water to the sweetened pepita mixture.
10
Blend until fully combined.
11
Label, date, and refrigerate.

anatomyofadrink.com/cocktails/papi-chulos-mint-shop

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