Ingredients

• 3 ounces of cucumber plus more for a garnish
• 1-1/2 ounces fresh lime juice
• 2 ounces Ancho Reyes Verde (you may also use Rojo if that is what you have0
• 2-1/2 ounces mezcal (see Kitchen Notes)
• 1-1/4 ounces simple syrup

Instructions Peel the cucumber, cut it into small chunks and muddle it very well—in the shaker or a bowl. It should be nice and juicy and reduced to a pulp.

Put the cucumber and all the other ingredients and some ice into your cocktail shaker. Shake shake shake until the outside of the shaker feels very cold, a good 20 seconds.

Decant into two handsome glasses over a couple of nice ice cubes, garnish with a fresh cucumber spear and serve.