From Imbibe Magazine- recipe by Jason Hedges

Barbecue season is here, even if the sun isn’t. Which means fresh salads to accompany the bbq, and fresh tasting beverages as well.

Tonight is a bit of Mezcal again, two different Mezcals, one for each drink.

This is the bright and cheerful concoction from Imbibe. And for this I used Madre Mezcal Ensemble @madremezcal. Not an overly smoky Mezcal, but very vegetal, kind of green and herbal, which works so well with the cucumber and jalapeño juice.

60ml Mezcal-Madre Ensemble used
22.5ml Cointreau
22.5ml Fresh Lime Juice
22.5ml Fresh Cucumber and Jalapeño Juice
7.5ml Agave Syrup

And the instructions are

Shake all of the ingredients and strain into a salt and tajin–rimmed rocks glass with a large ice cube.

Garnish
Salt and Tajin rimmed glass.

*Combine equal parts salt and tajin in a pint container or jar. Cover with a lid and shake to combine.

*Cucumber and Jalapeño Juice
Slice the ends off a few large cucumbers (I used 1 1/2 and got plenty of juice), roughly chop, and add to a juicer. Add 1 seeded and roughly chopped jalapeño to the juicer. With my cucumber, I used about 3/4 of a large jalapeño. I had another used for the other bit.
Bottle and refrigerate.