
From Imbibe Magazine·View original →
Add all of the ingredients to a shaker with ice and shake. Strain into an ice-filled glass, top with ice, and garnish.
Honeydew Jalapeno Mint SyrupRemove the seeds and rind of the honeydew before cutting it into medium chunks. Remove the stem and deseed the jalapeño before chopping it into smaller pieces. Throw all the ingredients into a blender and blend on high. Strain through a chinois. Will keep for 4 days in the refrigerator.