New On The Bar - Nogada Fizz at SUPERBUENO, NY

Join Ignacio “Nacho” Jimenez as he shows us how to make a Nogada Fizz from the menu of his new New York bar SUPERBUENO

By: Tiff Christie|May 26,2023

New York has a new high-end Mexican American cocktail bar in the East Village called SUPERBUENO.

Founded by Greg Boehm from Cocktail Kingdom and acclaimed bartender and hospitality industry powerhouse Ignacio “Nacho” Jimenez (who you might remember from the award-winning bar Ghost Donkey).

One of the cocktail highlights from the bar is a drink called the Nogada Fizz, which is a riff on a Gin Fizz, and Nacho is making the drink for us to show you how it is done.

A refreshing, smokey play on Mexico’s iconic Chiles en Nogada, the drink mixes poblano pepper-infused Gin, Maraschino, green apple, lemon juice, egg white, and soda.

Pushing the boundaries and expectations of what Mexican cocktail culture can be, SUPERBUENO offers a carefully crafted menu that features ten cocktails (alongside non-alcoholic serves) that highlight noteworthy Mexican flavours and spirits.

For more information, go to

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Nogada Fizz


  • 1.5oz (45mls) Poblano Pepper Infused Fords Gin (recipe below)
  • 0.5oz (15mls) Luxardo Maraschino
  • 0.25oz (7.5mls) Ancho Reyes Verde
  • 1oz (30mls) Green apple/roasted poblano sherbet (recipe below)
  • 0.5oz (15mls) Lemon juice
  • 1oz (30mls) Egg white
  • 2 Dashes Saline solution
  • Topped with soda


Shake the first six ingredients in an ice-filled shaker. Then strain back into the shake, disguard the ice and dry shake. Strain into a highball glass over an ice spear (or regular ice). Top with soda. Garnish with a sprinkle of Anardana (dried pomegranate seed dust).

Poblano Pepper Infused Fords Gin
  • 1 liter Fords Gin
  • 50 grams fresh seedless poblano peppers

Combine all ingredients in a large container for 24 hrs. Strain and pour back into the Fords Gin bottle.


Poblano/Parsley/Apple Sherbet
  • 3 pieces Roasted Poblano Pepper
  • 10 grams Parsley leaves
  • 500 grams White Sugar
  • 500 ml Green Apple Juice
Clean and devein peppers before placing them on the grill or in the oven to roast until skin blisters. Cut the poblano into pieces, and in a bowl, incorporate the sugar and parsley leaves, muddling together. Let it sit for at least 3 hours. Add the apple juice and mix until the sugar has completely dissolved. Strain through a chinois and bottle.

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New On The Bar - Nogada Fizz at SUPERBUENO, NY

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