El Pepino Loco Recipe

Time15m

Serves1

jalapeño infused Lunazul Blanco Tequila, fresh muddled cucumber, fresh lime juice, agave nectar

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Ingredients

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1
Prepare the jalapeño-infused tequila (if not already infused)
If you don't already have jalapeño-infused Lunazul Blanco, make a quick infusion ahead of time: slice 1 small jalapeño (remove seeds for milder spice) and combine with 12 oz of Lunazul Blanco in a sealed jar. Let steep 4–24 hours at room temperature, tasting periodically until desired heat is reached, then strain out solids. Use 2 oz per cocktail.
2
Add the chopped cucumber to a cocktail shaker. Muddle firmly 8–10 times until cucumber releases juices but not pulverized.
3
Pour 2 oz jalapeño-infused Lunazul Blanco Tequila into the shaker.
4
Add 1 oz fresh lime juice and 0.5 oz agave nectar to the shaker.
5
Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
6
Double-strain the cocktail into a chilled rocks glass over fresh ice using a fine mesh strainer to remove cucumber solids (or single strain if you prefer more texture).

7
Optional: Run a lime wedge around the rim of the glass and dip in salt or Tajín to coat the edge lightly.
8
Garnish with a thin cucumber wheel or ribbon folded into the glass. Add a jalapeño slice on top or floated for aroma and visual heat (remove if you prefer less spice).
9
Serve immediately. Advise guests that the drink carries a gentle jalapeño heat balanced by cooling cucumber, bright lime, and sweet agave.