Ghost Recipe

Make cucumber water

Place the roughly chopped cucumber and 2 cups cold water in a blender. Pulse on high until the cucumber is fully broken down (about 30–45 seconds).

Pour the blended cucumber through a fine-mesh strainer or cheesecloth into a bowl or measuring cup, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. Chill the cucumber water in the refrigerator or over ice; you will need about 1.5 oz per cocktail.

Run a lime wedge around the rim of a chilled coupe or rocks glass. On a small plate, mix the 1/2 tsp fine sea salt with a tiny pinch (about 1/8 tsp) of cayenne pepper. Dip the rim lightly into the salt-cayenne mixture to coat. Set the glass aside.

Fill a cocktail shaker with 1 cup ice.

Add 2 oz blanco tequila, 0.75 oz orange liqueur, 0.75 oz fresh lime juice, 1.5 oz chilled cucumber water, and 0.25 oz agave syrup (optional) to the shaker.

Add 1 tsp cayenne pepper to the shaker. Note: cayenne is spicy and potent; for a milder heat start with 1/4–1/2 tsp and adjust in future batches.

Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy. Vigorous shaking helps emulsify the cayenne and agave into the drink so the heat is evenly distributed.

Double strain the cocktail into the prepared glass using a Hawthorne and fine mesh strainer to remove ice shards and any cayenne clumps.

Float a thin cucumber wheel or place it on the rim, and add a thin lime wheel or wedge. Lightly dust the surface of the cocktail with a tiny pinch of cayenne for aroma (optional).

Serve immediately. Advise guests that the cocktail carries a noticeable cayenne heat; serve water on the side if desired.