Makes 5

Ingredients
8 oz of mezcal espadín
6 oz of green juice (¼ pineapple, 1 celery stalk, ½ cucumber, 20 mint leaves, 10 cilantro leaves, 6 spinach leaves)
4 oz lemon juice
4 oz lemongrass syrup (40g lemongrass, 500ml boiling water, 500g sugar)
8 oz water

Directions

To make the green juice, extract the juices and combine with 200ml of water.

To make the lemongrass syrup, combine lemongrass, boiling water and sugar, stirring until sugar dissolves. Allow to cool.

Add all of the ingredients in a pitcher with 8 ounces water, stir to incorporate the ingredients

Serve in old fashioned glasses, garnished with citrus, herbs or a wedge of pineapple.

CINCO DE MAYO COCKTAILS