This drink offers the perfect balance between cool-refreshing and tangy-sweet heat. If you want a more colorful drink, but not more heat, substitute minced red bell pepper for the red chile.
Cucumber Gazpacho Mezcal Shots
- 1 large English cucumber (about 14 oz.)
- 9 oz. mezcal
- 1/2 cup fresh lime juice
- 1/4 cup agave nectar or honey; more to taste
- 1 2-1/2-oz. piece fresh ginger, peeled and coarsely chopped
- Fine sea salt
- 3 Tbs. coarsely chopped fresh mint
- 1/2 tsp. minced fresh red chile, such as serrano or Fresno, for garnish (optional)
- Peel the cucumber and cut crosswise into 2-inch pieces. Cut one of the pieces in half lengthwise, seed, cut into small dice, and reserve for garnish. Transfer the remaining cucumber pieces to a blender with the mezcal, lime juice, agave, ginger, and a pinch of salt, and purée. Add the mint and pulse 5 to 6 times to incorporate. Let the flavors infuse for 30 minutes. Strain the contents through a fine-mesh strainer, cover, and refrigerate until ready to serve.
- Pour the mezcal mixture into shot glasses, and garnish some of the reserved diced cucumber and the minced chile, if using.