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See the summer out with a bang — make a batch of this fresh green Tabasco and then use a few good dashes in an amazing cocktail that plays up the contrast of cool cucumbers and cilantro against the fiery Serrano pepper.   My husband and I both loved this drink.  It’s perfect for the end of a hot day, and I think it would go really well with any south of the border themed appetizers, even something as simple as chips and salsa or guacamole.   It doesn’t look like much, I know, but the flavor is really nice.  You can also serve it over ice, which was especially cooling, and we ultimately preferred it that way. You can call it green Tabasco, green sriracha, or salsa verde —  this is the green version of a classic red hot sauce.  But don’t think that means it’s milder.  The pound of Serrano chilies that goes into this sauce packs a wallop.  If you love hot sauce, then you’ll love being able to make our own and control what goes in.   It’s good on everything and it keeps plenty long enough to polish it off. Hot peppers are plentiful right …

Total time

0 minutes


  • a 1 inch slice of peeled cucumber (chopped)
  • a few cilantro leaves (about a Tbsp)
  • 2 oz gin
  • ¾ oz fresh lemon juice (about a 1/2 lemon)
  • 1 oz simple syrup or Agave nectar
  • 1 tsp greenTabasco sauce


  1. Put the cucumber and cilantro in the bottom of a cocktail shaker and muddle, or crush them with the back of a spoon to release their juices and flavors.
  2. Add the gin, lemon juice, simple syrup and Tabasco. Add ice and shake well.
  3. Strain into a martini glass, or serve over fresh ice in an old fashioned glass.
  4. Garnish with a cucumber wheel.
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