June 8, 2015 at 5:59 pm


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Recipe by Mcson Salicetti


1 1/2 oz. VEEV

1 oz. Lemongrass Water

3-4 Dashes of Yuzu

1/4 oz. Lime Juice

1/2 oz. Lavender-Agave Syrup

3 Jalapeño Wheels (1 for Muddling & 2 for Garnish)

Soda water

3 Dashes of Angostura Bitters


Muddle a jalapeño wheel inside the shaker, add VEEV and rest of the ingredients except for the soda water and bitter. Shake well and pour over new ice in a Collins glass. Top it off with soda water and Angostura Bitter. Garnish it with 3 Lemongrass “hairs” (sprigs from the lemongrass stalk) and 2 very thin sliced jalapeño wheels.

Lemongrass Water:

6 Lemongrass Stalks

Cold Water

Juice Lemongrass Stalks (enough for 3/4 of a cup) and mix it with cold water (about 1/4 of a cup).

Lavender-Agave Syrup:

2 Cups of Water

4 tbsp. of Lavender Seeds

1 Cup of Light Agave

Bring water to boil, add Lavender seeds, turn it off and let it sit for about 30 mins. Remove seeds and bring that lavender water to boil again then lower the heat and reduce it half way, turn it off and add the Agave by stirring it slowly, let it sit untill is cool. Ready to use!


3 Lemongrass Hairs & 2 Thin Sliced Jalapeño Wheels


Collins Glass


The inspiration for the type of cocktail is the Tom Collins; However the real inspiration behind this cocktail is “Zephyrus”: God of the West wind and bringer of light spring and early summer breezes.

By combining the amazing flavors of Açaí and prickly pear (present in VEEV) with the citrus of the Yuzu and Lemongrass water, is like bringing light spring and then adding that touch of heat from the jalapeño finishes it… Completing the early summer breezes. Topped off with refreshing Soda water and bitters for a long and lasting finish!


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