La Luna Cocktail
La Luna Cocktail
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.
Servings
1
Ingredients
- 2 large english cucumbers
- 8 jalapeños, cored and chopped
- 2 cup raw sugar
- 2 cup hot water
- 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
- Pass whole, unpeeled English cucumbers through a juice extractor. Set aside.
- 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.
- 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.