Ingredients:
Cocktail
4 ouncesmezcal
1 lime, sliced into wedges
12-16 slices of Persian cucumber (about two cucumbers)
4-6 slices of jalepeño (about 1 chile)
1 1/2 ouncesagave syrup (see below)
1 cupice cubes
Chile salt (see below)
1 splashsoda water
Agave Syrup & Chile Salt
2/3 cupagave nectar
1/3 cupboiling water
2 teaspoonschipotle powder
1/2 cupHimalayan salt
Directions:
Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
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.
Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
Add a splash of soda water, then pour contents of shaker tin into two glasses.
Garnish with cucumber wheel and sprinkle of chile salt.