2 ounces Jalapeno Tequila
3 slices cucumber
Small bunch of cilantro
1 ounce lime juice
¾ ounce Cointreau
We infuse silver tequila with fresh jalapeno peppers, adding muddled cucumber and cilantro as well as lime juice and Cointreau. After being shaken, the drink is served in a Collins glass over fresh ice and garnished with fresh cucumber and cilantro.
As Rancho Santana’s culinary director,
BRIAN BLOCK takes his experience working in New York City’s vibrant restaurant scene and combines it with a passion for sustainability and organic practices. Overseeing both the food and beverage program and the farm and garden project, he strives to showcase food that is as fresh and delicious as it is mindfully grown. Featuring dishes such as coffee-rubbed bone-in pork chops, fresh fish tacos, and raspas (a playful take on paella), the menus at Rancho Santana are carefully curated to bridge the worlds of sophisticated cuisine and rustic fare. From the local staff of chefs and servers working at each of Rancho Santana’s four restaurants, to the gardeners and farmers tending to an ever expanding farm, it is Brian’s goal to leave each guest with an understanding of Nicaragua’s rich culture of cuisine and hospitality.