Dizzy mezcal
Serves 1
Easy
Cook:
Pairing fresh cucumber and lemon with a smoky mezcal and herbal anise creates the perfect balance for this deliciously complex cocktail
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- 2.5cm piece cucumberplus cucumber peel, to garnish
- 15ml lemon juice
- 15ml agave syrup
- 10ml absinthe
- 40ml La Medida Espadin mezcal
- ice
Nutrition: per serving
- kcal161
- fat0.2g
- saturates0g
- carbs12g
- sugars11g
- fibre0.2g
- protein0.2g
- salt0g
Method
step 1
Put the cucumber, lemon juice, agave and absinthe into the bottom of a cocktail shaker and muddle together. Add the mezcal, fill the shaker with ice and give it a good shake.
step 2
Strain the drink through a fine strainer into a martini glass or coupette. Garnish with a twist of cucumber peel.
