La Luna Cocktail Recipe


Nutrition

Cal/Serving: 1,723
Daily Value: 86%

High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g2%
Saturated0g2%
Carbs442g147%
Fiber8g31%
Sugars419g0%
Protein7g14%
Sodium45mg2%
Calcium180mg18%
Magnesium141mg35%
Potassium1646mg47%
Iron3mg17%
Zinc2mg14%
Phosphorus250mg36%
Vitamin A2170IU43%
Vitamin C167mg278%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg23%
Niacin (B3)2mg11%
Vitamin B61mg41%
Folic Acid (B9)96µg24%
Vitamin E4mg22%
Vitamin K169µg211%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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La Luna Cocktail
Hendrick's Gin

Created as a tribute to chef Rick Bayless for Chicago's "A Taste for the Arts" 30th Anniversary Gala, this refreshing cocktail combines Hendrick's gin with a mix of lime and cucumber juices and spicy jalapeño syrup.

5
Ratings2

INGREDIENTS

For the cucumber juice :

  • 2 large English cucumbers

For the jalapeño syrup :

  • 8 jalapeños, cored and chopped
  • 2 cups raw sugar
  • 2 cups hot water

For the La Luna cocktail :

  • 2 parts Hendrick's gin
  • 1 part cucumber juice
  • 1 part fresh lime juice
  • 1 part jalapeño syrup
  • Ice
  • 2 parts soda water
  • Salted cucumber spear, for garnish

DIRECTIONS

For the cucumber juice :

Pass whole, unpeeled English cucumbers through a juice extractor. Set aside.

For the jalapeño syrup :

Muddle chopped jalapeños into 2 cups of raw sugar until a thick paste has formed. Combine with 2 cups of water in a small pot over medium-low heat and stir until the sugar dissolves. Reduce until a cup and a half remains. (Feel free to add seeds, to taste, to adjust spiciness.) When done, remove from heat and strain off all the solids and chill.

For the La Luna cocktail :

Combine the gin, cucumber juice, lime juice, and jalapeño syrup in a tall glass. Add ice and top with soda water, stir gently to incorporate. Strain into a cocktail glass and garnish with salted cucumber spear. 

Recipe Details

Servings: 1

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