Mezcalita verde cocktail
- Edson Diaz-Fuentes
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1 cocktail (with 750ml juice leftover)
Easy
Prep: 15 mins
plus chilling
A star rating of 4 out of 5.1 ratingRate
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Get a taste of Mexico with this mezcalita verde cocktail. Make a jugo verde with pineapple, jalapeño, lime, cucumber, agave syrup and parsley, then add mezcal – salud!
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 pineapple
skin removed and chopped
-
1 bunch of parsley
-
3 limes
juiced
-
1 cucumber
chopped, slices reserved for garnish
-
¼ - ½ green jalapeño
-
agave syrup
to taste
-
50ml Mezcal
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Nutrition: Per serving
- kcal130
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre1g
- protein0g
- salt0.1g
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Method
-
step 1
Make the jugo verde by whizzing the pineapple, parsley, lime juice, cucumber and 200-250ml water in a blender. Add the jalapeño (the amount will depend on how spicy you’d like it) and blend. Adjust the sweetness by adding some agave syrup. Strain into a jug and chill – this makes about 800ml, use for another round of cocktails, or freeze the leftovers.
-
step 2
Mix the mezcal with a dash of agave syrup, 50ml of the jugo verde and some ice cubes in a cocktail shaker. Shake and strain into glasses with a slice of cucumber for garnish.
Recipe from Good Food magazine, February 2018
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A star rating of 4 out of 5.1 rating
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