With tailgate plastic pop-up tables filled edge-to-edge with salty, savory bites, a bright gin refresher is just the drink to serve. Bonus points if you slice cucumbers into twirlable ribbons for a cocktail-bar-worthy presentation.
3 cups (24 oz.) gin (such as Tanqueray)
3 large jalapeño chiles, sliced and seeded
3/4 cup fresh lime juice (from 6 to 8 limes)
2 English cucumbers, cut into long, thin strips
3 cups chilled club soda
How to Make It
Combine gin and jalapeños. Cover and refrigerate 24 to 48 hours. Strain, reserving jalapeños separately from infused gin.
For each cocktail, combine ¼ cup infused gin, 1 tablespoon lime juice, and 1 cup ice in a cocktail shaker. Shake vigorously for 30 seconds. Line a 12-ounce rocks glass with 2 strips of cucumber; add ¾ cup ice. Strain shaker contents into glass. Top with ¼ cup club soda. Garnish with reserved jalapeño slices.