In a pitcher, combine mezcal, lime juice, simple syrup and Cointreau. Cover and refrigerate until serving. (You can do this several hours ahead.)
Just before serving: In a mortar or bowl, lightly crush the cucumber and mint with a pestle or muddler. Stir this mixture into the pitcher and set aside.
Spread the smoked salt in a shallow bowl. Moisten the rims of 6 large glasses with the lime wedge, then dip them in the salt. Shake off the excess.
Place one jumbo or three to four regular ice cubes in each glass. Pour mezcalini into the glasses. Spoon some of the cucumber and mint into each glass, taking care not to drip onto the salt.
Directions
Credits
Notes:
To make simple syrup: Combine equal parts boiling water and sugar, stirring until sugar dissolves. Streamline: If you make the mezcalini right before serving, you can muddle the cucumber and mint right in the pitcher using a longhandled wooden spoon.
To make this alcohol free: Use ginger beer or pineapple juice instead of mezcal and orange juice instead of Cointreau. Add a few drops of liquid smoke for the smokey flavor.
Description:
Photography by Chay Berger
Styling by Faigy Cohen
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