• 1 1/2 cups sugar
  • 4 sprigs mint, plus more for garnish
  • 1 cup lemon juice
  • 1 cup gin
  • 1 jalapeño, cut in half lengthwise
  • 2 cups seltzer water

In a small sauce pan, bring 1 1/2 cups of water to a boil. Turn off heat, add sugar and stir to dissolve. Add mint and let steep on the stovetop until the simple syrup is cool. Remove the mint and discard.

In a pitcher, mix together the mint simple syrup, lemon juice and gin.

Heat a grill to high. Add the jalapeño and cook on both sides until charred. Add the jalapeno to the pitcher, cover and chill overnight.

To serve, remove the jalapeño and serve lemonade over ice and top with seltzer water. Garnish with a sprig of mint on the side of the glass.