in , ,

Van Nuys Blvd

The Van Nuys Blvd cocktail is a bold and refreshing tequila-based drink that highlights the smoky heat of Ancho Reyes Poblano Liqueur, the crispness of cilantro-cucumber agua fresca, and the bright acidity of fresh lime. This cocktail delivers a balance of spice, citrus, and herbal freshness, making it a standout for those who love bold, zesty flavors.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

Van Nuys Blvd

Van Nuys Blvd

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Ancho Reyes Poblano Liqueur, cucumber, cucumber agua fresca, Cucumber Cocktails, Lime Juice, silver tequila
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Silver Tequila
  • 0.75 oz Ancho Reyes Poblano Liqueur
  • 1 oz lime juice
  • 2 oz cilantro-cucumber agua fresca
  • Cucumber ribbon or cilantro sprig for garnish

Instructions

  • Prepare the agua fresca: Blend cucumber, cilantro, water, and agave syrup. Strain and set aside.
  • In a shaker, combine tequila, Ancho Reyes, lime juice, and cilantro-cucumber agua fresca.
  • Shake vigorously for 15-20 seconds to blend and chill the ingredients.
  • Strain into a rocks glass over fresh ice.
  • Add a cucumber ribbon or a fresh cilantro sprig for a bright, aromatic finish.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Van Nuys Blvd cocktail delivers a refreshing, slightly smoky kick with a cooling balance of cucumber and cilantro. The tequila’s clean agave notes pair beautifully with the poblano spice from Ancho Reyes, while lime juice adds a bright, citrusy zing. This is a cocktail with depth, heat, and freshness all in one sip.

Van Nuys Blvd
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Rancho Margarita

Rancho Margarita

Regal Cocktail

Regal Cocktail