Pájaro Pepino

Pájaro Pepino pictured in 14oz Collins glass

2 oz State Line American Gin
3/4 oz Fresh Lime Juice
1 oz Cucumber Syrup
5 Drops Bird’s Beak Chili Oil
2 1/2 oz Topo Chico Sparkling Mineral Water

Glass: Collins
Garnish: Lime Wedge

Add all ingredients into your shaking tin, add ice, and shirt shake. Fill chilled Collins glass with ice and add 1oz of sparkling mineral water. Double strain shaking tin into Collins glass. Top with remaining sparkling mineral water.

*Cocktail Lounge circa 2018
Recipe by State Line Distillery bar manager Mike McDonald

Cucumber Syrup

Tools:

Scale
Chef’s Knife
Vegetable Peeler
Food Processor or Blender
Fine Mesh Strainer
Hops Bag or Cheesecloth

Ingredients: 

Fresh Organic Cucumbers
Granulated Sugar

Process:

Cucumbers - Peel, cut off ends, cut in half lengthwise, de-seed (with spoon), slice into halves. Weigh cucumbers. Take the total weight and multiply by 95%. Add that amount of granulated sugar and cucumbers to the food processor or blender. Buzz until finely chopped (not soup). Vacuum seal, let rest in the refrigerator for 24hrs, strain through fine mesh strainer and hops bag/cheesecloth. 

Bird’s Beak Chili Oil

Tools:

Scale
Vacuum Sealer
Sous Vide
Cheesecloth and/or Coffee Filter

Ingredients:

30g Dried Arbol Chiles
250g Grapeseed Oil

Process:

Weigh and add ingredients to vacuum seal bag, seal. Sous vide @ 145 degrees for 1 hour. Place in Ice Bath. Once chilled strain through cheesecloth and/or coffee filter.