Jardin Fresca
Updated July 15, 2021
Sasha Maslov for The New York Times
- Total Time
- 10 or to 20 minutes to make the infused tequila
- Rating
- Comments
- Read comments
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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
Preparation
- Step 1
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.)
Private Notes
Comments
I made these for myself and a few friends. Its an interesting and refreshing departure from just plain beer, kind of reminiscent of a Pimms Cup, but beer-based. The herbal flavors make it nice for summer on the porch. Don't forget the salt on the rim of the glass! It really makes a big difference.
I made these for myself and a few friends. Its an interesting and refreshing departure from just plain beer, kind of reminiscent of a Pimms Cup, but beer-based. The herbal flavors make it nice for summer on the porch. Don't forget the salt on the rim of the glass! It really makes a big difference.