Blame It on Rio

By cindyandmojo

Recipe adapted from Jacob Briars

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Ingredients

2 ounces cachaça
1 ounce freshly squeezed lime juice
1 ounce simple syrup (1 part water to 1 part sugar, boiled until the sugar dissolves)
2 cucumber slices
2 jalapeño slices
1 pinch sea salt
Cucumber slice to garnish
Jalapeño slice to garnish

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

Combine all of the ingredients in a cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass, and garnish with a cucumber and jalapeño slice. Serve.