In a shaker filled with ice:
2 ½ oz Cucumber infused Tequila and 2 oz lime simple syrup
Pour into a lightly salted rimmed Bristol Goblet
Garnish with Cucumber slice (cut on sharp diagonal) down side of glass and lime wedge

Cucumber Infused Tequila:
1 ½ English cucumber, 1 bottle of El Charro Silver Tequila
In a Cambro combine thinly sliced cucumber and tequila
Cover, label with date and time.
Leave to infuse at room temperature for 24 hours. (If in a Liquor room, allow 36 hours.)
Keep refrigerated (will last 3 months if kept cold) and discard cucumbers.

Lime Simple Syrup mix:
3 parts Jansal lime juice and 2 parts simple syrup.
Label and date.

Lemon Basil Simple Syrup:
4 cups water, 4 cups sugar
Boil and remove from heat when sugar is dissolved. Add 20 basil leaves.
Let sit 5 – 10 minutes then remove basil.
Cool, cover and refrigerate.
Fill a squeeze bottle half syrup/half lemon juice.