Mezcal and absinthe is an eye-opening combo, hence this drink’s name, which is Spanish for madness, but the cucumber and lemon bring it back down to earth. Serves one.
40ml mezcal
½ cucumber, cut into 8 large pieces, plus two thin slices to garnish
25ml lemon juice
25ml basic 50:50 sugar 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
