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Alphys

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A crisp green sour with cucumber and jalapeño gin, horned melon juice and lemon. The jalapeño gives a faint heat, and a rich simple syrup keeps the sharpness in check.

Recipe by CameroxnWithAnX
Method
Shaken
Glass
coupe
Difficulty
Medium

Ingredients

Servings:
1
Your bar: 0/4
Simple Syrup
15 ml
Cucumber/JalapeñO-Infused L.Dry Gin
30 ml
Lemon Juice
15 ml
Horned (Kiwano) Melon Juice
22 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Chill a coupe.
  2. Pour the Cucumber/JalapeñO-Infused L.Dry Gin, Horned (Kiwano) Melon Juice, Lemon Juice and Simple Syrup (2:1) into a shaker filled with ice.
  3. Shake until the shaker is well chilled.
  4. Strain into the chilled coupe.
  5. Garnish with horned melon (kiwano).
  6. Cucumber/jalapeño-infused gin (make ahead):
  7. Put ½ jalapeño, seeds removed, into 0.7 L London dry gin and leave it for 5 minutes at most.
  8. Strain out the pepper.
  9. Slice ⅔ of a large cucumber and put the slices into the gin.
  10. Infuse for about a day and a half.
  11. Strain out the solids and bottle the gin.

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