As advertised, there’s quite a bit of the garden in this drink: elderflowers from the St. Germain; artichoke, rhubarb and other flavors from the Cynar; as well jalapeño, celery and cucumber. The celery bitters hit your nose and taste buds first, while the pepper-infused tequila leaves you with a pleasant, lasting kick. The cocktail is easy to drink, but never dull.
Ingredients
- 1 ounce jalapeño-infused blanco tequila (see notes)
- ½ ounce Cynar
- ½ ounce St. Germain
- ½ ounce fresh lemon juice
- ½ ounce simple syrup (see notes)
- 2 cucumber slices
- 1 dash celery bitters
- Salt
- 4 ounces Victoria beer
1 drink
Preparation
- In a cocktail shaker three-quarters filled with ice, combine all ingredients except the salt and beer. Shake until chilled, about 30 seconds. Moisten the rim of a 12-ounce highball or pilsner glass with salt, and fill with 2 sizable ice cubes. Strain contents of mixing glass into salted glass. Top with beer. Stir briefly with a bar spoon to integrate ingredients.
- To make jalapeño-infused tequila, combine 1 pint blanco tequila with only the white membranes and seeds of 1 jalapeño pepper, and let sit for 10 to 20 minutes, or until it is mildly hot. Strain liquid and store in a glass container.
- To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)
Dining and Cooking