Pepino’s Revenge

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and basil drink is served.

Slideshow:More Modern Summer Cocktail Recipes

  • Total Time:
  • Servings: 1 drink

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  • Four 1/2-inch-thick slices of Japanese cucumber, plus thin cucumber slices for garnish
  • 2 large basil leaves, plus small basil leaves for garnish
  • 1 1/2 ounces silver tequila, such as Patron
  • 1/2 ounce fresh lime juice
  • 1/2 ounce simple syrup
  • Ice

How to make this recipe

  1. In a cocktail shaker, combine the thick cucumber slices with the large basil leaves and muddle well with a wooden spoon. Add the tequila, lime juice, simple syrup and ice and shake well. Strain into an ice-filled glass. Garnish with a few small basil leaves and thin cucumber slices.

Contributed By Photo © Antonis Achilleos Published May 2012

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