Carmel Magazine

Carmel Magazine, Summer/Fall 2018

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234 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 8 drink The Saundernator Baja Cantina 7166 Carmel Valley Rd. Carmel • 831/625-2252 Photo: Kelli Uldall T hey call Baja Cantina a "filling station," appro- priate both for its automo- tive decor and for the liq- uid fuel created at Carmel's liveliest bar. Margaritas have long com- plemented Latin-inspired food at auto-racing enthusi- ast/restaurant owner Pat Phinny's ever-popular establishment. Led by the bartending tandem of Ian Penniman and Jake Christie, Baja has won a local newspaper's "best margarita" award 18 straight years, the streak begin- ning when they stopped using premixed ingredients. The Saundernator is a piquant version of Baja's famous margarita, "named after our spicy friend John Saunders," says Phinny, pay- ing homage to his landlord. "A margarita needs balance, fresh ingredients and quality tequila," says Penniman, who mixes countless dozens on a busy night. "And the passion to make a great cocktail." —Larry Harland I N G R E D I E N T S : • 2 jalapeno slices • 1 large cucumber chunk • 2 oz. silver tequila • ¾ oz. triple sec • ¾ oz. fresh lime juice • ¾ oz. agave syrup P R E PA R AT I O N : In shaker, muddle jalapeno and cucumber. Add other ingredients, fill with ice. Shake and pour into pint glass rimmed with Tajin spice and salt mixture. Garnish with slices of cucumber, jalapeno and lime.

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