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Dizzy mezcal cocktail on bar with cucumber garnish

Dizzy mezcal

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 1

Pairing fresh cucumber and lemon with a smoky mezcal and herbal anise creates the perfect balance for this deliciously complex cocktail

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal161
fat0.2g
saturates0g
carbs12g
sugars11g
fibre0.2g
protein0.2g
salt0g
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Ingredients

  • 2.5cm piece cucumber, plus cucumber peel, to garnish
  • 15ml lemon juice
  • 15ml agave syrup
  • 10ml absinthe
  • 40ml La Medida Espadin mezcal
  • ice

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.

Goes well with

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Overall rating

A star rating of 5 out of 5.2 ratings
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