• 1 oz fresh lime juice
  • ¼ oz agave syrup
  • ¼ oz Dillon’s absinthe
  • 2 oz Jaral de Berrio mezcal
  • A few salt crystals
  • 2 dashes of fennel bitters
  • 2 slices of seedless cucumber


Partially rim a chilled cocktail glass with salt. In a cocktail shaker, muddle the cucumber with bitters, agave, lime and salt. Add the rest of the ingredients and shake vigorously with ice. Double strain into the rimmed cocktail glass.