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Cucumber, Salt & Smoke

Mezcal, made from fire-roasted agave, provides the smokiness in this unusual Pisco Sour update. The cucumber is fresh and herbaceous, and even though the cocktail contains simple syrup, a pinch of salt makes it more dry than sweet. While the shaken egg white adds a dramatic foamy head, the drink is equally delicious without an egg white.

  • Servings: makes 1 drink

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Ingredients

  • One 1-inch cucumber slice, chopped
  • 1 ounce pisco
  • 1 ounce mezcal
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup
  • 1 large egg white
  • Pinch of salt
  • Ice
  • 3 drops of Peychaud’s bitters, for garnish

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How to make this recipe

  1. In a cocktail shaker, muddle the cucumber. Add the pisco, mezcal, lemon juice, simple syrup, egg white and salt and shake well. Add ice and shake again. Fine-strain into a chilled wineglass. Dot the drink with the Peychaud’s bitters and swirl decoratively.
Contributed By Photo © Lucas Allen Published July 2012

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