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Pepper Smash

Award-winning bar COA, in Hong Kong share with us the recipe for one of their signature cocktails.
#8 The World’s 50 Best Bars


Shake & Strain






45ml Jalapeño Infused Agave Spirit

5ml Dover Perilla (Shiso) Liqueur

5ml Cointreau

15ml Yellow Bell Pepper Juice

30ml Acid Adjusted Pineapple Juice

10ml Crawley’s Agave Syrup (67% brix)

5 Pieces Large Italian Sweet Basil


Micro Shiso Leaf


Medium / Savoury / Signature

How to Make a Pepper Smash

Jalapeño infused Agave spirit:

Add 70g. jalapeño (seeds removed)

600ml. Ocho tequila blanco

200ml. Siete Misterios mezcal joven

 Add 70g. jalapeño cut into thin slices with seeds and pith removed and 800ml. agave spirit in a ISI whip creamer. Charge with 3 x Nitrous Oxide cartridge. Give it a good shake after each charge and infuse for 5mins max. Release gas as quickly as possible and let sit for 3mins Strain through a cheese cloth.

Acid Adjusted pineapple juice: 1000ml. Pineapple juice + 80g. citric acid.


The History of the Pepper Smash

The Pepper Smash is another creative signature cocktail by Jay Khan from COA in Hong Kong.

Jay has been recognised for his contribution to agave education, along with the significant impact he’s made in the bar industry and drinking scene in Asia.


Following Jay’s passion for Agave, this cocktail was created to develop a drink that is full of pepper flavour however without being spicy. The pineapple gives the pepper a nice contrast with a rich texture and the shiso and basil helps accentuate the savoury flavours.


COA was voted 8th in The Worlds 50 Best Bars check out their Instagram here.

For another jalapeño flavoured inspired drink, check out the verde gimlet.


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