2 Serrano or hab
anero or jalapeno peppers
Water for ice
4 mint leaves
Additional ice
1 oz ginger liquor such as Domaine Canton
1 oz vodka
1/2 lime juiced
4 oz sparkling water
Additional mint for garnish
Thinly slice peppers and divide into an ice cube tray. Fill tray with water and freeze until water
is solid. Can be done well in advance.
Place mint in a cocktail glass and lightly crush with a spoon to release the oils. Add 3-6
peppered ice cubes and fill the rest of the glass with plain ice. Add ginger liquor, vodka, lime
juice and sparkling water and stir to combine.
Garnish with additional mint.
Makes one cocktail
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