Jul 14 2026
Restaurants›Sierra Street Kitchen and Cocktails›Jalapeño Recipe

Jalapeño Recipe

Inspired by Sierra Street Kitchen and Cocktails
Time25m
Serves1

Cilantro & Basil Infused Tequila, Mezcal, Pineapple Juice, Ginger Beer, Lime Juice, Agave

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Ingredients

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Cocktail Base

Carbonation & Finish

Method

Make the Cilantro & Basil Infused Tequila (can be prepared ahead — yields ~8 oz infused spirit)

  1. 1

    Ingredients

    6 oz blanco tequila, 1/4 cup fresh cilantro leaves (packed), 6–8 fresh basil leaves, 1 small jalapeño sliced (optional for faint heat).

  2. 2

    Step 1 — Combine

    In a clean jar, add the tequila, cilantro leaves, basil leaves and optional jalapeño slices. Gently press the herbs with a spoon so they are submerged.

  3. 3

    Step 2 — Infuse

    Seal jar and let steep at room temperature for 30–60 minutes for bright herbal aroma; for a more pronounced herb flavor, refrigerate and steep 2–6 hours. Taste every 30 minutes after the first hour to avoid vegetal bitterness.

  4. 4

    Step 3 — Strain & Store

    When flavor is to your liking, strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard solids. Store chilled; will keep 2–3 weeks refrigerated. Use 2 oz per cocktail as listed below.

Build the Cocktail

  1. 5

    Prepare glass

    If you prefer a rim, rub a lime wedge around the rim of a highball or Collins glass and dip into coarse salt or Tajín. Fill the glass with ice and set aside.

  2. 6

    Muddle jalapeño

    In a cocktail shaker, add 3 jalapeño slices (adjust for heat). Muddle lightly 6–8 times — just enough to release oils and a touch of heat; avoid pulverizing to keep bitterness down.

  3. 7

    Add liquids

    To the shaker add 2 oz cilantro‑&‑basil infused tequila, 0.5 oz mezcal, 2 oz pineapple juice, 0.75 oz fresh lime juice and 0.5 oz agave syrup.

  4. 8

    Shake

    Add ice (enough to fill the shaker) and shake vigorously for 10–12 seconds until well chilled.

  5. 9

    Strain

    Double-strain into the prepared ice-filled glass using a Hawthorne strainer and a fine mesh strainer to remove jalapeño bits and herb particulates.

  6. 10

    Top with ginger beer

    Carefully top with 2 oz chilled ginger beer. Give the drink one gentle stir (1–2 rotations) to marry the layers without flattening the carbonation.

  7. 11

    Garnish & serve

    Garnish with a cilantro sprig tucked into the rim, a basil leaf on top, and a lime wheel. Optionally float one thin jalapeño slice for visual heat. Serve immediately.

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