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The Smokey Jalapeño – Le Bab

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Infusing 2 days in advance
Syrup 5 minutes
Prep 5 minutes


Jalapeño-infused tequila

(2 days in advance)
70 cl Tequila Blanca
3 jalapeños, chopped

Basil and cucumber syrup

250 ml water
250 ml caster sugar
2 cucumbers, peeled and chopped
1 bunch basil, leaves separated from the stems

The smokey jalapeño

50 ml jalapeño-infused tequila
25 ml mezcal
25 ml lime juice
20 ml basil and cucumber syrup
1 pinch salt
1 sprig fresh basil
Cubed ice


Jalapeño-infused tequila

In a storage jar, combine the ingredients  and let them infuse in a cool place for 2 days.


Basil and cucumber syrup

In a saucepan, combine water and sugar and bring to boil, stirring until the sugar dissolves to make a sugar syrup.

In another pan, blanch the basil leaves for 10 secs, then move them to iced water immediately to stop the cooking process.Separate the leaves and squeeze out all the water. Mix the leaves with the sugar. Add the chopped cucumbers and mix some more. Strain the mixture through a muslin or a small sieve.

Keep in fridge until the next time you fancy a cocktail!


The smokey jalapeño

In a cocktail shaker full of cubed ice, add all the ingredients and shake well.

Shake until cold and then strain the mixture into a chilled old-fashioned glass, filled with cubed ice.

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Garnish with a sprig of fresh basil.