Thirsty Thursday: The Walking Cumbia
As the holiday season approaches, you are probably looking for the latest and greatest cocktail recipes to impress your friends and family at your next holiday party. Here in San Diego, we are fortunate enough to embrace sunny skies and tropical beaches, even during the cold winter months. That’s why for this week’s Thirsty Thursday segment, we teamed up with Daniel at JSix Restaurant at the Kimpton Solamar Hotel to show our readers how to create The Walking Cumbia, a twist on the classic Piña Colada…because you don’t need to be on vacation to enjoy this tropical fruity cocktail.
Daniel, experienced bartender at JSix Restaurant explains how the combination of these unique flavors help create their signature cocktail, The Walking Cumbia. The Cumbia, a rhythm and dance from Columbia originally began as a courtship dance and was later combined with African and European instruments and steps. This cocktail uses a unique combination of flavors from all over, like Vietnamese Coconut Milk, Italian Fernet-Branca, and Tequila to deliver a perfectly balanced creation. Much like the dance itself, The Walking Cumbia cocktail takes bits and pieces from different cultures to create a wildly delicious experience everyone can enjoy. Check out our video of Daniel making The Walking Cumbia from JSix Restaurant and Bar located at the Kimpton Solamar Hotel in downtown San Diego.
- 1 oz. Tequila
- 1/2 oz. Campari
- 1/4 oz. Fernet-Branca
- 1/2 oz. Orgeat
- 1 oz. Vietnamese Coconut Milk
- 3/4 oz. Pineapple Juice
- Add ingredients to shaker
- Add ice
- Shake and strain into a collins glass
- Add ice
- Garnish with mint sprig and dehydrated lime wheel