Desert Heat (South Dakota)

Renée **II**


There’s more to South Dakota than Mount Rushmore. With three distinct regions, the state is home to both tree covered mountain ranges and semi-arid badlands, with varying climates to match. To capture this dual quality of the state’s parched desert heat and howling cold weather, this tequila cocktail adds jalapenos for intensity and cucumbers to cool the lingering spice – tempered with lime juice and simple syrup. You’ll find it served up at the Vertex Sky Bar in Rapid City.

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No-Cook or Other


1 lengthwise slice of jalapeño (holding the stem, stand the jalapeño on its tip. then, slice off the pepper’s flesh, leaving the seeds and ribs intact.)
1 thick slice of cucumber, quartered into chunks
1 oz. fresh lime juice plus 1 slice – for garnish
1oz. agave nectar
½ oz. cointreau or triplesec
1½ oz. tequila


1Add the slice of jalapeño and chunks of cucumber to a shaker glass. Muddle until the jalapeño is thoroughly mashed, and the cucumber chunks have released their juices.
2Add the remaining ingredients to the glass. Add ice, top the shaker, and shake like your life depends on it.
3Prepare the cocktail glass: Rub a slice of lime around the rim of a cocktail glass, and dip the rim into a plate of half salt and half sugar.
4Add fresh ice to the glass. Strain the tequila mixture into the glass, and garnish with the slice of lime and a slice of jalapeño. Serve.

About Desert Heat (South Dakota)

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American