If it’s green, it’s healthy..right? Right.

Ingredients

GROUP A: GREEN GODDESS SYRUP

• 3 small Persian cucumbers

• 7 - 8 large basil leaves

• 7 - 8 large mint leaves

• Juice from 1/2 a lime

• 1/2 cup water

• 2 1/2 tbsp sugar

GROUP B: THE COCKTAIL

• 1 oz mezcal

• 1/2 oz tequila blanco

• 2 oz green goddess syrup

• 1 tsp lime juice

• 1 egg white

• Cubed ice

• Lime rind/mint fronds/basil leaf for garnish

Method

• Green goddess syrup: Slice the cucumbers into 1/8” thick slices. Add to a bowl along with all other Group A ingredients. Mix well to coat all the cucumber slices and let the mixture sit for at least an hour. Transfer to a blender and blend until a thick “juice” forms. Strain through a fine mesh sieve and discard the solids. The resulting syrup can be stored in the fridge for up to 2 weeks.

• Make the cocktail: Add the mezcal, tequila, green goddess syrup, lime juice, and cubed ice to a cocktail shaker and shake well for 15 - 18 seconds. Strain into a glass, discard the ice, and transfer the mix back to the cocktail shaker. Add the egg white in and dry shake for another 15 - 18 seconds, or until a nice thick foam develops. No need to strain this time; simply pour the contents into a coupe glass, garnish, and sip away!