La Luna Cocktail

Ingredients

For the cucumber juice

  • 2 s  large English cucumbers

For the jalapeño syrup

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

For the La Luna cocktail

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

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.

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. 

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