The Sombrita
A take on the margarita, this drink has Sombra mezcal, which greets your palate with a smoky introduction. The inherent peppery notes of mezcal and jalapeño are cooled by fresh pineapple and cucumber and balanced by fragrant cardamom. Mezcal is fermented and distilled from agave, so a splash of the nectar ties the flavors together.
Recipe information
Yield
serves 2
Ingredients
Preparation
In a martini shaker or wide glass, combine the pineapple, cucumber, agave, jalapeño, and cardamom. Using a muddler or the handle of a wooden spoon, smash and crush everything together to release the juice. When you have some nice juice in there, add a handful or two of ice. Fill with the mezcal and shake to combine. Fill 2 rocks glasses with ice and strain the cocktail into the glasses. Garnish each with a slice of cucumber.
