Cucumber Jalapeño Recipe

Cocktail

1. 1

   Prepare the glass

   If desired, run a lime wedge around the rim of a rocks glass (or highball). Dip the rim into salt or Tajín to coat. Set the glass aside.

2. 2

   Muddle cucumber and jalapeño

   In a cocktail shaker or mixing glass, place 4 thin cucumber slices and 3 jalapeño slices. If you prefer milder heat, remove seeds before slicing. Gently muddle 8–10 times — press just enough to release cucumber juice and jalapeño oils without pulverizing into a puree.

3. 3

   Add liquids and ice

   Add 2 oz reposado tequila, 1 oz fresh lime juice, and 0.5 oz simple syrup to the shaker. Fill the shaker about halfway with ice (large cubes preferred).

4. 4

   Shake

   Secure the shaker and shake vigorously for 10–12 seconds until the exterior is frosty and well chilled. This chills and lightly dilutes the drink, integrating the cucumber and jalapeño flavors.

5. 5

   Strain

   Double-strain the cocktail into the prepared glass over fresh large ice cubes using a Hawthorne strainer and a fine mesh strainer (or fine sieve). Double-straining removes bits of jalapeño seed and cucumber pulp for a smooth drink.

6. 6

   Optional top and garnish

   If you like a slightly lighter cocktail, top with 1 oz club soda and stir gently once to combine. Garnish with a lime wheel or wedge and 2–3 cilantro leaves or a thin cucumber ribbon on top. Taste and adjust: add a few drops more lime or a touch more simple syrup if needed.

7. 7

   Serve

   Serve immediately. Warn guests the cocktail has jalapeño heat; adjust future batches by varying jalapeño slices or seeding.