The Hollapeño Atcha Boy at Andaz
600 F Street, San Diego
Andaz bar manager Shannie Lee says, “Our entire cocktail menu is inspired by our bartenders. We give the bartenders free rein.”
Hollering for a margarita? The Hollapeño Atcha Boy! is the name of an up-spiced margarita that brings the heat.
“It is essentially a play on the margarita and the name itself is a play on words — which is something our bartenders came up with,” Lee says.
If parts of this variation on a tequila slushy sound familiar, Lee says, that’s because its ingredients are all San Diego–centric — and part of Andaz’s master plan.
“Andaz is Hindu for ‘individual style,’” Lee explains, “so if you visit any of the Andazes worldwide, each one is different, and they’re not your normal Hyatt Regencies or Grand Hyatts. Each Andaz is designed differently with local culture in mind.” Which means each Andaz cocktail is designed with local ingredients in mind.
The cool edge of a late-winter California day may not inspire a margarita thirst, Lee allows, but Andaz knows that San Diego usually takes its orders not from the thermometer but the sundial.
“An ideal time to have one is 3 or 4 p.m., when the sun is still out,” Lee says. “It’s a great outdoor drink. It also pairs well with fish tacos or the California burrito on our menu.”
The brain-freeze child of Andaz bartender Todd Moore, the Hollapeño Atcha Boy isn’t all hellfire but mellows a bit with the melon tones of cucumber.
“It has a little kick from the jalapeño,” she says, “and you get the hint of the citrus from the lemons and limes and a little tequila burn and it all works out with the cucumber.”
Andaz’s Hollapeño Atcha Boy
- 1 ½ oz. Corzo Blanco tequila
- 1 ½ oz. lemon juice
- 1 oz. lime juice
- ½ oz. agave syrup
- 2 slices of jalapeño
- 2 slices of cucumber
Muddle jalapeño and cucumber with agave syrup in shaker tin, add ice and remaining ingredients, shake, pour into margarita glass and garnish with a cucumber slice.