Sans – Alc Recipe

Make syrup

Combine 0.5 cup sugar and 0.5 cup water in a small saucepan. Add sliced jalapeño (include seeds for more heat). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 3 minutes, remove from heat and let steep for 15–20 minutes to reach desired spiciness. Strain into a clean jar, discarding solids. Chill before using. Yields about 6–8 tablespoons.

Blend spices

In a small bowl combine smoked paprika, ground celery seed, ground black pepper, crushed dried oregano and optional cayenne. Mix thoroughly and store in a sealed container. Use 1 teaspoon per cocktail as listed.

Prepare glass

Rub a lime wedge around the rim of a tall Collins or highball glass. Dip rim into a shallow plate with sea salt mixed with a pinch (about 1/8 tsp) of the signature spice mix to coat the edge. Fill the glass with ice and set aside.

Muddle cucumber

In a cocktail shaker, place 1 cup of peeled, coarsely chopped cucumber. Using a muddler (or the back of a wooden spoon), press and twist until the cucumber is thoroughly crushed and releases juices — about 20–30 seconds. You want a pulpy, liquid cucumber base (concombre broyé).

Shake

Add 2 oz Tanqueray gin, 0.5 oz fresh lime juice, 0.5 oz jalapeño simple syrup and 1 tsp of the signature spice mix to the shaker with the muddled cucumber. Add a generous handful of ice (about 4–6 large cubes). Cap the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Assemble

Double-strain the shaken mixture into the prepared glass over fresh ice to remove cucumber solids. Top with 4 oz Mott's Clamato, stirring gently once to incorporate without losing carbonation (if using a carbonated Clamato substitute). Taste and adjust: add up to 0.25 oz more jalapeño syrup for sweetness/heat, or a pinch more signature spice if desired.

Garnish & serve

Garnish with a lime wedge and a thin cucumber slice slid onto the rim. Optionally thread a pick with a small jalapeño slice or a celery stick. Serve immediately.