Zipline Recipe

Rim the glass

Run the lime wedge around the outside rim of a rocks or highball glass, then gently dip the rim into a shallow plate of Tajín to coat. Set the glass aside.

Muddle cucumber and jalapeño: In a cocktail shaker, add the 3 peeled cucumber slices and 2 jalapeño slices. Add the simple syrup (0.5 oz) and the fresh lime juice (1 oz). Using a muddler or the back of a spoon, gently muddle until cucumber is broken down and juices release but not pulverized — about 8–10 presses.

Add tequila and ice: Pour in the El Jimador Blanco (2 oz). Fill the shaker with ice until about three-quarters full (roughly 1 cup).

Shake: Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold.

Double-strain into glass: Place a fine mesh strainer over the Tajín-rimmed glass and strain the cocktail into the glass over fresh ice. Double-straining removes cucumber and jalapeño solids for a smooth drink.

Optional top: If you prefer a slightly lighter, fizzier drink, top with 1 oz club soda and stir once gently to combine.

Garnish the cocktail with the cucumber wheel slid onto the rim (or floated) and the remaining lime wedge. Serve immediately.