Pepino Jalapeño Recipe

Make jalapeño-agave syrup

Combine 1/4 cup agave nectar and 1/4 cup water in a small saucepan. Add 1–2 slices of fresh jalapeño (more for extra heat). Warm gently over low heat, stirring until combined; do not boil. Let cool and infuse at least 20 minutes, then strain out seeds and membrane. Yield: about 3/8 cup (use 3/4 oz per cocktail).

Make cucumber juice

Peel (optional) and coarsely chop 1/2 a large cucumber. Place cucumber in a blender and puree until very smooth. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing to extract about 1–2 oz of fresh cucumber juice per drink. Chill briefly if needed.

If rimming the glass: run a lime wedge around the rim and dip the glass into coarse salt or Tajín.

In a cocktail shaker, add the cilantro leaves and gently muddle 6 leaves to release aroma and oils. Avoid over-muddling to prevent excessive bitterness.

Add 2 oz Patrón Silver, 1 oz fresh lime juice, 1 oz cucumber juice, and 0.75 oz jalapeño-agave syrup to the shaker.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until well-chilled.

Double-strain the cocktail into a chilled old-fashioned glass over fresh ice (use a fine mesh strainer in addition to the shaker strainer to remove small cilantro bits and jalapeño flecks).

Garnish with a cucumber wheel and a thin jalapeño slice (or a cilantro sprig and lime wedge), and serve immediately.