Cocktail of the week: Locura recipe

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 )

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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