Cucumber jalapeño cooler

Cucumber jalapeño cooler

Ingredients:
45ml Delirio blanco
15ml sugar syrup
30ml cucumber juice (use skins and all for more colour and nutrients)
15ml lime juice
5 thin slices jalapeño

Method:
Muddle jalapeño and sugar syrup, then add remaining ingredients to a Boston glass. Shake over ice and pour into glass. Top up with ice if necessary. Garnish with coriander root as a stirrer.