Combine celery salt and coarse salt on a small plate. Moisten the serving glass rim with a lime wedge, then dip the rim into the salt mixture to coat evenly. Set the glass aside in the refrigerator to chill while you mix the cocktail.

Muddling & Mixing

Muddle cucumber

Place the 3 cucumber slices in a cocktail shaker. Add the jalapeño syrup and simple syrup. Using a muddler, gently press 6–8 times to release cucumber juices and distribute the syrup. Do not over-muddle into a puree — you want bright cucumber liquid with some texture.

Add spirits and juices

Add 2 oz Tanqueray gin, 3 oz Mott's Clamato juice, and 0.5 oz fresh lime juice to the shaker with the muddled cucumber and syrup.

Add spices

Add 0.25 tsp of the signature spice blend (a mix of smoked paprika, celery salt, and cracked black pepper). This adds a savory, smoky accent that complements the Clamato.

Shake with ice

Fill the shaker with ice (about 4–6 large cubes). Secure the lid and shake vigorously for 10–12 seconds until well chilled (shaker becomes cold to the touch).

Strain & Serve

Fill the rimmed serving glass with fresh ice (about 1 cup). Double-strain the cocktail from the shaker into the prepared glass using a Hawthorne strainer and a fine mesh strainer to remove cucumber solids.

Garnish with a cucumber ribbon or wheel on the rim and top with a pickled jalapeño slice if desired. Optionally sprinkle a light pinch (a small dash) of the signature spice blend on top for aroma.