Jalapeño-Cucumber-Basil Martini Recipe

Recipe created by Eduardo Chavez

Photo: Christina Holmes

Makes 2 drinks

Ingredients

2 Tbsp. simple syrup
4 large basil leaves
¼ cup roasted-jalapeño-infused vodka
½ cup fresh cucumber juice (see note, below)
1 Tbsp. fresh lime juice
Cucumber slices, for garnish

Note: To make cucumber juice, use a juice extractor. Alternatively, peel and chop ½ large cucumber and place in a blender or a food processor fitted with a metal blade. Puree, then strain through a fine-mesh strainer.

Directions

Total time: 20 minutes (plus 1 to 3 days for infusing vodka)

Place simple syrup and basil in a cocktail shaker and muddle the basil, gently pressing and twisting to release its oils.

Add vodka, cucumber juice, and lime juice and fill shaker with ice. Shake vigorously until very cold and strain into 2 chilled martini glasses. Garnish with cucumber slices and serve.

More Summer Cocktails

Watermelon-mint martini recipe
Berry patch cocktail recipe
Banana daiquiri recipe

From the July 2013 issue of O, The Oprah Magazine