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 developed and reviewed.

A refreshing mezcal sour that highlights fresh cucumber and lime for a crisp, smoky cocktail with a vegetal twist. This Mexican-inspired recipe, ready in about 8 minutes, brings together mezcal, fresh lime juice, 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 "Plan a meal with the AI" 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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