The Green Gargoyle + A Giveaway!


The Green Gargoyle + A Giveaway!

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Last week my blogging friend Greg sent me a copy of his latest cookbook called Savory Cocktails. As a previous bartender, I loved seeing some of the new cocktails featured in the book. What I really like about it is that Greg spent the time to interview a lot of popular bartenders and used some of their recipes in the book.

So it’s really a sort of “best-of” if you ask me. I haven’t made every cocktail in the book yet, but I can tell you that they all look delicious. I took photos of one of my favorites, The Green Gargoyle. So I thought I’d share how to make it with you all and also give you a chance to win a copy of the book!

The Green Gargoyle

A delicious cocktail from Savory Cocktails.
No ratings yet
Prep Time 10 mins
Cook Time 1 min
Total Time 10 mins
Course Drinks
Cuisine American
Servings 1 Serving
Yield 1 cocktail



  • 1 inch English cucumber
  • 2 slices jalapeno pepper
  • 3 springs cilantro
  • 1 teaspoon honey
  • 1 lime
  • 2 ounces Tequila
  • Coarse salt


  • Add cucumber, jalapeno slices, the juice from one lime, and a few sprigs of cilantro into a sturdy pint glass. Muddle ingredients until they form a loose pulp. Add honey and tequila and continue to muddle. Add ice to a mixing glass and shake drink vigorously for 10 seconds.
  • In a cocktail glass, press lime against the rim and dip into coarse salt. Then fill glass with ice.
  • Strain shaken drink into prepared glass. Garnish with cucumber slices, one thin jalapeno slice, and cilantro sprigs. Enjoy!


Recipe from Savory Cocktails.


Serving: 1cocktailCalories: 225kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 523mgFiber: 7gSugar: 14gVitamin A: 1977IUVitamin C: 233mgCalcium: 45mgIron: 1mg
Keyword Cocktails, Cucumber Cocktails

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Green Veggies

This drink is a bit on the spicy side, but it also has a good chunk of cucumber, fresh lime juice, and some honey which helps kill the heat. As Greg mentions in the book, what’s nice about spicy drinks is that even though they bring the heat, they are actually perfect to enjoy on a hot day.

Good stuff.
Good stuff.

To start the drink, just add the hunk of cucumber (no need to peel or seed it) with a few thin jalapeno slices, about 2 tablespoons of fresh lime juice (which is essentially a whole lime), and a few sprigs of cilantro to a sturdy pint glass.

Then beat the hell out of it with a muddler until the mixture is essentially a pulp.

muddle muddle.
muddle muddle.

Prepare your drinkin’ glass by pressing the lime you juiced into the edge of the glass and dipping it into coarse salt.

The book recommends pink sea salt, but I just used normal kosher salt. Whateva.

A good salting.
A good salting.

Add your tequila and honey to your mixing glass. The original recipe calls for 2 ounces of tequila but I was feeling frisky so I upped it to three.

Action shot!
Action shot!

Shake this all together with lots of ice in a cocktail shaker for 10-15 seconds to really chill it down and then strain it into the prepared glass with fresh ice.

I garnished mine with a few cucumber slices, a thin jalapeno slice, and some fresh cilantro leaves.


Greg mentioned to me on Twitter that this drink actually gets spicier the longer it sits, but I drank mine so fast I didn’t give it the chance!

58 Responses to “The Green Gargoyle + A Giveaway!” Leave a comment

  1. My friend Scott’s homemane Caesars :) I’m Canadian, we drink those up here. Absolutely delicious. He’s a bit of a cocktail aficionado, so he’d love this book!

  2. I haven’t tried any savory cocktail except Bloody Mary. So I guess that’s my favorite for now until I get to try a few more.

  3. I’m a cucumber gimlet fan. This drink sounds fantastic – I’ll definitely be trying it!

  4. I don’t think i have had a savory cocktail per say but i think a gin and tonic is my favorite

  5. One of my favorite summertime cocktails is a Gin & Tonic with added cucumber juice (remove half the peel from a cucumber, blend and strain). Don’t know if you would consider that a “savory” cocktail, but it’s darn good. If you consider “savory” to be the absence of sweetness then another fall back for me is bourbon with a couple drops of orange bitters and a splash of soda water.

  6. I was lucky enough to get a copy too, so far I’ve made the this green gargoyle which was excellent- I love the heat- and I made the pickle back which was also awesome! I will make my way through the whole book (hic)
    No need to count me on the giveaway :)

  7. The bloody mary. The spicier the better. Preferable garnished with bacon and extra pickles.

  8. I haven’t had many cocktails, but I have liked a spicy Bloody Mary before. Would love to try more :)

  9. I don’t have a favorite, maybe trying some in the book will help me decide! However, this one looks delicious!

  10. I’m not sure I have tried a savory cocktail besides a bloody mary. I do love a gimlet though.

  11. Agreed with a lot of comments above…nothing better than a spicy bloody mary with numerous garnishes. It’s like a meal :)

  12. Ever since I started growing my own tomatoes and my neighbor gave me her recipe for Bloody Mary mix – I am HOOKED! Add the homemade dill/garlic spear and/or Dilled Spicy green bean and you have a “walking salad” in my book! Would love to have more Savory ideas to draw from though!

  13. I made a carbonated celery gimlet this weekend and it was surprisingly tasty. I think my overall favorite savory cocktail would have to be the Bloody Caesar, though.

  14. I don’t really like sweet cocktails, so most of my favorites are savory. That said, I’m mostly going with the crowd here when I say that a good Bloody Maria, made with more horseradish than you think you should, might be my very favorite.

  15. It’s very coincidental – but I had a jalapeno and cilantro margarita last week and it was awesome! the spice is very good in a sweet and citrusy drink.

  16. I love a Bloody Mary, medium on the spice scale. The bartender that makes my favorite uses some great garnishes, some that are pretty over the top! I love cilantro and jalapeno, so I’d probably make this one first.

  17. For a savory cocktail, nothing beats a Bloody Mary. One of my favorite brunch restaurants serves the makings of a BLT in their Mary, with sourdough toast and a sidecar of beer on the side. Fabulous.

    1. Hey Cindy… a blender would probably pulverize them too much. You want them chunky so they strain easily.

      I didn’t have a muddler for many years. You can use the back of a wooden spoon or anything that will fit in your glass and can take a beating.

  18. Love a Bloody Mary with extra horseradish. Plan on trying the Green Gargoyle real soon. Would love a copy of the book to try more savory cocktails!

  19. This cocktail is similar to the spicy margaritas we have been making here in Tucson for years. Just add a couple of slices of jalapenos to your margarita before you shake it. If you like frozen margaritas stir in the slices after you blend it as ble ding them in makes the drink too jalapenoey.

      1. I am jumping up and down with excitement! What to make first? I will have to wait until it arrives.

  20. Kokomo! Part of our address, Beach Boys song….conjure up an image? It’s always 5 0’Clock somewhere. We love trying new libations in our home and with friends. The Green Gargoyle sounds great and one that would fit right into our list of favorites. Good luck to all who entered and have a great day.

  21. I just had a beer called “Ghost Faced Killah” – made in Boulder, CO that is brewed with Serrano, Anaheim, Jalapeno, Habanero, and Fresno pepper. It was delicious! More of something I would love to cook with, maybe marinate some pulled pork or something with it. Can’t wait to try this one you posted – I love spicy drinks!

  22. A Dark and Stormy! I’m surprised no one has mentioned it yet. I love the extra kick from the ginger!

  23. I love a good spicy cocktail. Here in Colorado the best one I’ve ever had was a jalapeno peach cocktail that was dynamite. When the Colorado peaches are in season, they’re the best.

  24. I don’t know how to make it, but a cocktail I had recently and loved was the Disguise at Longman and Eagle in Chicago — Zubrowka Bison Grass Vodka, Plymouth Sloe Gin, Bittermen’s Citron Sauvage, Lime Juice, Simple Syrup. My goal is to try to recreate this – or I could just get an awesome cocktail book and try something else new!

  25. Black Pepper Gibson sounds good to me..Wodka,Vermouth, pickled onions , black pepper. Staight and easy. Just like me.. Are ther more like this in this book ? :-)

    Greetings from Germany

  26. You can’t beat a dirty martini in my book. Use Russian Standard vodka and blue cheese stuffed olives for the best version you’ve ever had.

  27. I already commented on my favorite savory drink, but I just wanted to say that I tried this out with some fresh hatch chiles last night and it was tasty! The spice level wasn’t quite hot enough, so I might muddle in a spicier pepper with it next time, but the flavor was spot on. I’m dying trying to use up all the cucumbers from my garden right now and this is quickly going to become a good way to use them. Thanks!

  28. My sister-in-law makes the most amazing savory cocktails. One was a cayenne pepper and cucumber cocktail that was perfectly spicy (rimmed with broken sea salt and cayenne too). I have been wanting to try my hand at making savory cocktails. Someone’s rec here for bacon bourbon is just stuck on my mind now.

  29. My standard drink, vodka with seltzer and lime, is dull. I believe it may even be leaching the fun from my evenings. Please help.

  30. I’m so boring but I think Bloody Mary is the only one that I’ve ever had! Would love to try some of the recipes in this book!

  31. Well this may be a little late for the contest but I’d love to share my own custom recipe for a killer cocktail with you. I’m a former bartender too but my main sellers were my own recipes. I’m a big Bloody Mary fan but you read about those all day long. However, the Martini, is a much misunderstood drink. You see them in movies and they look so darn good. Then you order one at a bar….and you gag. So, I built a bridge between strong and nasty and potent and delious. The wonderful thing about martinis is there are no rules. They can be friuty or savory and who ever said they had to go in a martini glass with no ice. Here’s my salty savory Martini. I call it Crazy Sue’s Down & Dirty:
    You’ll need 5 slices of cucumber, peeled
    Thinly sliced celery, about 1/4 inch
    5 black olives, 5 green spanish olives, and a slurp of brine
    8 shots good vodka (Stolis or Titos)
    Any kind of bacon bits
    Celery salt
    5 saffron threads, ground
    This makes two 4 shot drinks

    Before you start get a low ball glass and rim it with a mixture of celery salt and ground bacon bits such as bacos. Put glasses in freezer to set. In a mixing glass, or pint jar with lid, place your thinly sliced celery, cucumbers, olives and mull them to mush. Now you know how valuable your motar and pestle is! Then add your vodka and ground saffron. Shake it up, no need for ice. Get your glass. Throw in 4 ice cubes. Sprinkle a good dose celery salt directly on the ice along with 2 black olives and 1 spanish olive in each glass. Strain you drink mixture and pour your drinks over the ice and drizzle a tsp of green olive brine and a tsp of black olive brine on top. Garnish with a leafy celery stalk. Once you’ve made this drink , its much easier the next time and you can adjust your salt level to your liking. A splash of fish sauce or soy sauce adds more umami savory flavor, which I love. If you want to turn this into a Bloody Martini, just add 1/2 shot of tomatoe juice or a shot of fresh tomatoe water (simply mull 6 cherry tomatoes in your mixture). Enjoy! Before lunch or dinner this is fantastic. In the morning time you can even savory it up more by adding a dash or two of Lea & Perrins worstersire sauce or even a shot of beef broth.

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