Ingredients for - Dizzy mezcal
1.
2.5cm piece cucumber, plus cucumber peel, to garnish
2.
15ml lemon juice
3.
15ml agave syrup
4.
10ml absinthe
5.
40ml La Medida Espadin mezcal
How to cook deliciously - Dizzy mezcal
1 . Stage
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.
2 . Stage
Strain the drink through a fine strainer into a martini glass or coupette. Garnish with a twist of cucumber peel.
Recipe information
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