45 ml Black Tears Spiced Rum
15 ml Spiced Brine. (Pickled Jalapeno/Green Chilli Brine)
40 ml Clarified Pineapple juice
10 ml Cucumber Syrup
Top up 60 ml London Essence Ginger Beer
Glassware: Big Japanese Highball
Garnish: Pickled Jalapeno
100 g Local Green chill (or Jalapeños), cook with 100 g of water until boil and add in 70 ml of White vinegar with 15 g of salt (adjustable depending on chilli) and blend, and fine strain.