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Cocktail Recipe: Cucumber, Salt & Smoke
© Lucas Allen

Cucumber, Salt & Smoke

  • SERVINGS: makes 1 drink

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.

  1. One 1-inch cucumber slice, chopped
  2. 1 ounce pisco
  3. 1 ounce mezcal
  4. 1 ounce fresh lemon juice
  5. 1 ounce simple syrup
  6. 1 large egg white
  7. Pinch of salt
  8. Ice
  9. 3 drops of Peychaud’s bitters, for garnish
  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.
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