The Double Standard
1/2 oz. fresh lime juice
3/4 oz. ginger simple syrup (recipe follows)
4 sprigs cilantro
2 serrano peppers
1 oz. cucumber-infused vodka (recipe at charlestonmag.com)
1 oz. serrano-infused gin (recipe at charlestonmag.com)
2 dashes celery bitters
For the ginger simple syrup:
(Makes 3 cups)
1 palm-size piece ginger, diced
1 cup hot water
3 cups sugar
For cucumber-infused vodka
(Makes 750 mL)
1 bottle vodka
1 cucumber
For serrano-infused gin
(Makes 750 mL)
1 bottle gin
2 serrano peppers
The Double Standard
Muddle first four ingredients in cocktail shaker. Add ice, spirits, and bitters. Shake and strain twice before pouring.
For the ginger simple syrup:
Mix ingredients in blender to a syrup consistency. Strain into bottle and refrigerate for up to seven days.
For cucumber-infused vodka
Cut cucumber in long slices, leaving skin on. Insert in top of bottle. Allow to sit overnight.
For serrano-infused gin
Cut serrano peppers lengthwise and seed. Insert in top of bottle. Allow to sit overnight, then strain out peppers.
