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Here’s another great cocktail to add to your rotation — the Green Flash Cocktail!
On a recent trip the Mauna Lani, an Auberge Resort on the big island of Hawaii, I had this cocktail on on first sip I knew I needed to re-create it. It’s THAT good! It’s named after the rare phenomenon that happens at sunset known as the “green flash,” which is when a green color appears right above the sun as it is setting! It’s produced by atmospheric refraction of light and something that people talk about a lot on the Islands of Hawaii.
But enough about the name, let’s get into what is in the cocktail.
here’s what you’ll need:
- Blanco Tequila (I use LALO!)
- Lime Juice + Wedges
- Cucumber-Jalapeño Juice
At the resort, they used mezcal which Clayton, my husband, loves but I prefer blanco tequila. Feel free to use whatever you prefer! If you don’t like it spicy, you can definitely omit the jalapeño as well.
Once you have all your ingredients ready, add to your shaker and shake things up! Then get your glasses lined with Tajin, fill with ice, and pour in your Green Flash Cocktail. Now, time to enjoy!
I hope you all enjoy this bright, refreshing cocktail as much as I do!
Needing more than two cocktails? See my recipe note on how to make this into a pitcher!
Green Flash Cocktail
For the Cucumber-Jalapeño Juice (see note)
- 2 English cucumbers
- 1 large jalapeño, stem and seeds removed
For the Cocktail:
- 4 ounces good blanco tequila (I use LALO)
- 2 ounces Cointreau
- 2 ounces lime juice
- 2 ounces cucumber-jalapeño juice, see note
- ½ ounce agave syrup
- lime wedges, for serving
- Tajin, for the rim (optional)
Make the Cucumber-Jalapeño Juice:
- Juicer Method: Using a juicer, juice the cucumbers (unpeeled) and jalapeño. Stir until well combined.Blender Method: Add the cucumbers (peeled and seeds removed) and jalapeño to a high-powered blender. Blend until smooth then strain with a cheese cloth or fine mesh sieve.
Make the Cocktails:
- In a cocktail shaker, combine tequila, Cointreau, lime juice, cucumber-jalapeño juice, and agave. Add ice and shake until very cold and well combined.
- Cut a slit in a lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the Tajin to coat the rim. Carefully fill the glasses with ice and pour in the cocktail. Serve with a lime wedge.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and Styling by Jess Gaertner Creative.