Hey Jealousy recipe served on a plate, by Beachcomber St. Augustine
Jul 14 2026
Restaurants›Beachcomber St. Augustine›Hey Jealousy Recipe

Hey Jealousy Recipe

Inspired by Beachcomber St. Augustine
Time10m
Serves1

Nolets, 21 Seeds Grapefruit Hibiscus Tequila, St. Germaine, Cucumber, Basil & Lime. Garnished w/thyme & cucumber

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Ingredients

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Cocktail

Herb & Muddling

Garnish & Finish

Method

Herb & Muddling

1

Lightly bruise basil

Place 6 fresh basil leaves in the bottom of a cocktail shaker. Gently slap or press them with a muddler (2–3 light presses) — don't over-muddle to avoid bitterness; you want aromatic oils released.

2

Add thyme for aroma

Add one small thyme sprig into the shaker and give it one gentle press with the muddler to release additional aromatics without shredding the herb.

Cocktail Build & Shake

3

Add liquids

Into the shaker containing the bruised basil and thyme, pour 1.5 oz Nolet's gin, 0.5 oz 21 Seeds Grapefruit Hibiscus Tequila, 0.5 oz St-Germain, 0.75 oz fresh cucumber juice, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

4

Ice and shake

Add enough ice to fill the shaker (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

5

Double-strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or a rocks glass filled with fresh ice (depending on preference). Double-straining removes herb bits and cucumber pulp for a smooth texture.

Garnish & Serve

6

Float or thread a thin cucumber wheel on the rim or lay it on top of the drink. Gently slap a fresh thyme sprig between your hands to release its aroma and place it as a garnish. Optionally, run the thyme lightly around the glass rim before placing it.

7

Serve immediately. Sip and notice the interplay of floral elderflower, crisp cucumber, citrus-lime brightness, and the subtle grapefruit-hibiscus note from the tequila, all lifted by basil and thyme aromatics.