What's on Tap

What's on Tap

Recipe: TOPO's Spicy Cucumber Lemonade

Posted February 3, 2016

TOPO Distillery poured up some cocktails during Brewgaloo in downtown Raleigh on April 26, 2014.

— We got the recipe for TOPO’s Spicy Cucumber Lemonade straight from the horse’s mouth – from TOPO’s very own Esteban McMahan. The best part about this recipe is that it’s so simple and yet so delicious. No need to fight for parking on Franklin on a busy Friday night now that you can make this tasty drink yourself.

2 oz. TOPO Organic Vodka

2 oz. cucumber water (recipe follows)

2 oz. lemon juice

1 oz. jalapeño simple syrup (recipe follows)

Cucumber slice

Combine all ingredients in a shaker with ice and shake until very cold. Pour into a tall glass and garnish with a cucumber slice.

To make cucumber water, puree one cucumber; strain to remove all seeds and pulp. Combine strained cucumber with equal parts water.

To make jalapeño simple syrup, bring two parts
sugar and one part water to a boil. Insert whole jalapeño peppers. Boil for 10 minutes, then let sit to cool. Strain and pour into a container. Simple syrup will last for several weeks in the refrigerator.

Editor’s Note: On April 21, TOPO will be featured at  TASTE 2016, presented by Johnson Lexus. This is your chance to taste their delicious spirits for yourself! The Grand TASTE Experience will be held at the Durham Armory, from 6:30 to 9 p.m.  The evening will feature 30 local chefs and a dozen beverage purveyors – not to mention a live jazz band!  Buy tickets at tastetheevent.com.


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