Mezcalita verde cocktail
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- 1 cocktail (with 750ml juice leftover)
Ingredients
- 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
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.
