Mezcal and absinthe arent everyones cup of tea, particularly in the same glass, but they blend to luscious consequence in this refreshing tipple
Mezcal and absinthe is an eye-opening combo, hence this guzzles epithet, which is Spanish for madness, but the cucumber and lemon bring it back down to land. Serves one.
40 ml mezcal
cucumber, cut into 8 large parts, plus two thin slicings to garnish
25 ml lemon juice
25 ml basic 50:50 carbohydrate syrup
2 dashes absinthe( optional ) strong>
Muddle( ie, bash) the cucumber in a shaker, to squash out the juice, then add everything else and a handful of ice, and shake hard for 10 seconds. Strain into a large rocks glass over ice and garnish with cucumber slices.
Giles Looker, soulshakers.co.uk
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