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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.

Recipe from Good Food magazine, February 2018

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