4

The Chupacabra at Rips Ales & Cocktails

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

One of the most crucial tenets of bartending (after knowing how to make drinks and faking interest in customers' sob stories) is to never stop learning, whether it's a new drink recipe or a lesson in human behavior.

After a decade of slinging drinks at Phoenix dive/neighborhood bars, "Evil" Jeannie Thein has learned enough about bartending to know that anytime she thinks she's seen it all, something new and ridiculous will inevitably happen. She's learned the same lesson about drink-making.

One of the most recent new drinks in Jeannie's repertoire came from an east coast bar that a friend of hers had wandered into on vacation.

"A buddy of mine called me from Boston," she says. "He goes, 'Hey Jeannie, I've got a drink for you. It's called a Lindsay Lohan!'"

What's in a Lindsay Lohan, you ask?

"It's a red-headed slut with a splash of coke," Jeannie says with a laugh. Ouch, sorry, Linds.

But one of her most infamous drinks is a Jeannie original, and a happy accident.

"I made it at 7 a.m. on a Tuesday, swear to God," she says. "I made it because our shots got warm, so I mixed them all together. It was three shots of Jägermeister, and one of them, I didn't realize, was coffee [flavored] tequila. I mixed 'em up, poured 'em out, and someone was like 'What was that?'"

Regarding a mysterious drink strong enough enough to wreak serious havoc, Jeannie said the first thing that came to mind.

"I guess it's a Chupacabra."

She insists that, disgusting as it may sound, the Chupacabra is delicious.

Lock up your goats before consuming this beverage.

The Chupacabra

3 parts Jägermeister 1 part Patron XO Cafe coffee liqueur

Shake with ice and serve as a shot, or pour over ice for a cocktail.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.