Cactus Cooler

Riverside Cactus Cooler
serves 1
recipe note: Infusing the tequila & the simple Syrup need to be made 24 hours in advance

infused tequila: add 1 jalapeno (sliced) to 100% agave blanco tequila - this can be added to the bottle or you can use a mason jar to make a smaller amount with half of a jalapeno. 

lemon grass simple syrup: heat 1 cup sugar & 1 cup water over medium heat until the sugar is completely dissolved, once cooled add a few lemongrass stalks to flavor the syrup, let rest. finally strain into a mason jar and store in the fridge until ready to use. more info. 


3/4 oz fresh lemon juice

3 oz jalapeno infused tequila 

2 slices cucumber - muddled 

1/2 oz lemongrass simple syrup

soda to finish

place all ingredients (except the soda) in a cocktail mixer with ice and shake. pour over ice in a tall glass, finish with soda and garnish with thai basil or other beautiful edible.

*collab with the Riverside Inn! special thanks to emily jo larkin (certified sommelier) for creating this cocktail!