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  • Writer's pictureAnna Jarema

Jalapeño and Cucumber Mezcalita

Updated: Jul 22, 2021

Jalapeño and Cucumber Infused Mezcal Margarita


This margarita uses jalapeño and cucumber infused mezcal for a twist on a classic cocktail. Its a perfect drink when you need a little smoke and spice on your palette. Honey simple syrup adds a perfect hit of balance the tartness of the fresh citrus juices Garnish these mezcal drinks with beautiful dried kumquat slices and some fresh jalapeños.

For this cocktail, the mezcal needs to be infused for 24 hours for deep flavors to develop. This recipe makes enough for 1 cocktail , we highly recommend you double or triple the recipe to fit your needs.


First step is making your infused mezcal. You will want to do this 24 to 12 hours before you make your cocktails. I love Casamigos brand mezcal for mixed drinks because it really delivers on that smoky flavor.


Start by slicing the cucumber into 4 equal slices. Place cucumber slices into a 16 oz mason jar and gently mash with a muddler or the back of a wooden spoon. Next, slice your half jalapeño into 4 equal slices and roughly muddle on a cutting board, making sure to protect eye from any oils that may be released. Place into the mason jar with the cucumbers.



Carefully measure 1 and 1/2 cups of mezcal and pour into your mason jar making sure not to overflow. You want about 1/4 of space between the mezcal and the lid. Give the jars an outside rinse and a shake and place in the fridge for 24 hour.


After mezcal has been infusing in the fridge for 24 hours, you will need to strain to remove the solids. Set up a large measuring cup or bowl with a strainer over it and proceed to separate and discard the solids. Rinse and dry the mason jar and store the mezcal in the jar for up to two weeks, refrigerated.



Next, lets make the honey simple syrup. To begin, place 1/4 cup honey, 1/4 cup sugar and 1 cup of water in a small sauce pan over medium heat. Stir the mixture until the honey and sugar are incorporated to prevent any scorching. Let the mixture come to a boil and reduce heat to low/simmer for 5 minutes. Allow to cool completely before storing in a mason jar or container of your choice. Can be stored in the fridge for up toeeks.




Now that we have our infused mezcal and honey simple syrup prepped, we are ready to make the jalapeño cucumber mezcalitas. To begin, prepare your cocktail glass with ice, and salt the rim by rubbing it with simple syrup and rolling into salt. In an iced cocktail shaker, combine 2 oz infused mezcal, 1.5 oz lime juice, 1 oz. cointreau, .5 oz honey simple syrup and .5 oz mandarin or orange juice. Shake with ice to combine, and strain into iced cocktail glass rimmed with salt. Garnish with fresh jalapeños or dried kumquat slices.



 

Jalapeno Mezcal Margarita:

  • 2 oz (4 Tbs) infused mezcal (see below)

  • .5oz (1 Tbs) honey simple syrup (see below)

  • 1 oz (2 Tbs) cointreau

  • 1.5 oz (3 Tbs) lime juice

  • .5oz (1 Tbs) mandarin juice

  • salt, jalapeños, dried kumquat slices for garnish

Makes 1 cocktail: Scale as needed.


Step 1: Measure Ingredients Into Cocktail Shaker


Prepare your cocktail glass with ice and salt the rim by rubbing it with simple syrup and rolling into salt. In an iced cocktail shaker, combine 2 oz infused mezcal, 1.5 oz lime juice, 1 oz. cointreau, .5 oz honey simple syrup and .5 oz mandarin or orange juice. Shake with ice to combine, and strain into iced cocktail glass rimmed with salt. Garnish with fresh jalapeños or dried kumquat slices.

For the Infused Mezcal:

  • 1 1/2 cups (12 oz) Mezcal

  • 1/4 Cucumber

  • 1/2 - whole Jalapeño

  • Mason Jars/ Any type of glass jar for infusing

  • Strainer

Step 1: Let’s Get Infusing


Start by slicing the cucumber into 4 equal slices. Place cucumber slices into a mason jar and gently mash with a muddler or the back of a wooden spoon. Next, slice your half jalapeño into 4 equal slices and roughly muddle on a cutting board, making sure to protect eye from any oils that may be released. Place into the mason jar with the cucumbers. Next, carefully measure 1 and 1/2 cups of mezcal and pour into the mason jar making sure not to overflow. You want about 1/4 inch of space between the liquid and the lid. Give the jars a rinse and a shake and place in the fridge for 24 hour.


Step 2: Strain & Store

Once the mezcal has been infusing in the fridge for 24 hours, you will need to strain to remove the solids. Set up a large measuring cup or bowl with a strainer, and proceed to separate and discard the solids. Rinse and dry the mason jar and return the mezcal to store in the jar with an airtight lid for up to two weeks, refrigerated.

For the Honey Simple Syrup:

  • 1/4 cup Honey

  • 1/4 Sugar

  • 1 cup Water

Step 1: Make the Simple Syrup


Place all ingredients in a small saucepan over a burner on medium heat. Stir until the honey and sugar are incorporated to prevent any scorching. Let come to a boil and reduce heat to low for 5 minutes. Allow to cool completely before storing in a mason jar or container of your choice. Can be stored in the fridge for up to 2 weeks.



 

Endnote

A perfect smoky and spicy cocktail for when you need a kick. Infused mezcal and honey simple syrup give this cocktail a perfectly balanced tartness.

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