Jake Larowe is the bar manager at Birds & Bees, an underground cocktail lounge in downtown Los Angeles.
The Gidget is a signature punchbowl at Birds & Bees that’s an upgrade to your typical Margarita. Tequila, plum brandy, melon, orange and lime juices, cilantro , agave, tajin chili salt and a house-made chili tincture give the Gidget its spicy and flavorful kick.
The cocktail was inspired by the spirit of the original novel Gidget, which was adapted to a movie in 1959 and focuses on the escapades of a 15-year-old girl in southern California’s surf culture. This fun punch will transport you to the beach while escaping the hustle and bustle of downtown LA. Here’s the recipe for a small batch, which serves two to four people.
The Gidget
4-1/2 oz. Tequila
1-1/2 oz. Plum brandy
1/2 oz. Elderflower liqueur
3 drops House-made chili tincture
5-6 stalks Cilantro
6 oz. Melon juice
2-1/4 oz. Lime juice
1-1/2 oz. Orange juice
2-1/4 oz. Agave syrup
Mix the tequila, plum brandy, and elderflower liqueur and house chili tincture in the bottom of a punch bowl with crushed ice. Then gently muddle the cilantro in the bottom of a large shaker tin. Add the melon juice, lime juice, orange juice, agave and ice cubes to the tin and “box” the juices back and forth between two large shaker tins to aerate and create some light froth. Strain the boxed mixture into the bowl with the other ingredients and top off with crushed ice. Garnish with cut melons, lime wheels, orange half-moons and a bouquet of cilantro. Liberally shake tajin over the top.
