Cucumber-Jalapeño Gin Coolers

Combine gin and jalapeños. Cover and refrigerate 24 to 48 hours. Strain, reserving jalapeños separately from infused gin.

For each cocktail, combine ¼ cup infused gin, 1 tablespoon lime juice, and 1 cup ice in a cocktail shaker. Shake vigorously for 30 seconds. Line a 12-ounce rocks glass with 2 strips of cucumber; add ¾ cup ice. Strain shaker contents into glass. Top with ¼ cup club soda. Garnish with reserved jalapeño slices.