Vegetable-Infused Mezcal Sour with Cucumber and Lime

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing mezcal sour that highlights fresh cucumber and lime for a crisp, smoky cocktail with a vegetal twist. This Mexican recipe, ready in about 8 minutes, brings together mezcal, fresh lime juice, and simple syrup for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 170 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Serves 1 Mexican cuisine 170 cal/serving
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Ingredients

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Instructions

  1. Step 1: Muddle 3 thin slices of cucumber in a cocktail shaker until fully crushed and juicy.
  2. Step 2: Add 2 oz mezcal, 1 oz fresh lime juice, 0.75 oz simple syrup, and 1 large egg white to the shaker without ice. Dry shake vigorously for 20 seconds to emulsify the egg white and incorporate the cucumber flavor.
  3. Step 3: Add 1 cup ice to the shaker and shake again for 15 seconds until the mixture is chilled and frothy.
  4. Step 4: Strain into a chilled coupe glass. Garnish with 1 cucumber wheel on the rim for a fresh aroma.

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