giphyAlthough it doesn’t technically feel like it in some parts of the country, spring has formally made its grand entrance and has brought some innovative boozy ideas along with it. The southern states (and California) have been chilling without the cold for a while now, so it’s only fair that those of us who have been buried under snow (and/or negative temperatures) are now offered a chance to survive under the sun. So get ready to rejoice the return of springtime by sipping on this seasonally appropriate savory garden cocktail.

The Botanist: (serves 1)

  • 1 red bell pepper, refrigerated
  • 3 cucumber slices, roughly chopped
  • ½ small jalapeño, diced
  • ¼ oz. agave
  • 3 to 4 cilantro sprigs, plus extra for garnish
  • ¾ oz. lime juice
  • 2 oz. reposado tequila
  • Ice, for shaking
  • 1 part cumin to 2 parts kosher salt, for rim

Slice the top quarter off the bell pepper and hollow out the inside, setting the larger portion aside (this will be your glass). Remove the stem from the smaller piece and roughly chop the remaining edible parts.

In a shaker, muddle the chopped pepper, cucumber, jalapeño, agave and cilantro. Add the lime juice, tequila and ice, and shake vigorously. Take the larger part of the bell pepper and dip half its edge into the cumin/salt mixture, to use as a rim. Strain the liquid from the shaker into the bell pepper and serve.

Recipe from