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Prep time
10 minutes
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makes
2 cocktails
Author Notes
To hear more from Maxwell Reis, beverage director at L.A.'s Gracias Madre, check out this week's episode our podcast, Play Me a Recipe. —Food52
Ingredients
- Cocktail
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4 ounces
mezcal
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1
lime, sliced into wedges
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12-16
slices of Persian cucumber (about two cucumbers)
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4-6
slices of jalepeño (about 1 chile)
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1 1/2 ounces
agave syrup (see below)
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1 cup
ice cubes
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Chile salt (see below)
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1 splash
soda water
- Agave Syrup & Chile Salt
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2/3 cup
agave nectar
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1/3 cup
boiling water
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2 teaspoons
chipotle powder
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1/2 cup
Himalayan salt
Directions
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Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
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Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
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Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
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Add a splash of soda water, then pour contents of shaker tin into two glasses.
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Garnish with cucumber wheel and sprinkle of chile salt.
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