4 triangles of cucumber for muddling
1 oz jalapeño syrup
1 oz fresh lime juice
0.5 oz chartreuse
1.5 oz dillons gin
To make the jalapeño simple syrup: add equal parts sugar and water to a saucepan (I used 1 cup of each) bring to a simmer stirring occasionally until sugar is dissolved. In the meantime half 2 jalapeños. Depending on your desired spice level remove or keep the seeds. Once the syrup is ready remove from heat and let cool until just warm to the touch. Add the halved jalapeños and steep. Tasting every minute or so until your desired flavour and spice level. Strain and chill syrup.
Start by muddling the cucumbers either in the mixing glass or cocktail shaker. Add the remaining ingredients and stir/shake over ice. Strain into Lowrider glass. Top with a scoop of ice, edible flowers and herbs from the garden.
Happy Hour Is A State of Mind
Created by Becky Comber, this playlist was curated specifically to pair with The Cocktail Project. Whether you’re relaxing after work or hosting friends for drinks, you need just the right playlist to elevate the experience. So grab your favourite glass, flip on the tunes and mix up some drinks!