Dizzy mezcal
- Preparation and cooking time
- Cook:
- Easy
- Serves 1
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.
