Cucumber, Salt & Smoke

By BobD

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.

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

Preparation

Step 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.