Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with a long slice of jalapeño.
Add the water and sugar to a saucepan over medium-high heat. Cook, stirring, until the sugar dissolves completely. Add the jalapeños, reduce the heat to low and simmer for 10 to 15 minutes. Remove from the heat and pour the mixture into a blender. Puree until smooth and fine-strain into a storage container. Let cool completely and store in the refrigerator for up to 2 to 3 weeks.
Watch San Francisco bartender Kevin Diedrich make a proper Rodriguez Sour in our How to Cocktail video.
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