Salty Cucumber Cordial * (see note)
I was tasked to create a sustainable cocktail using Sombra Mezcal through Marriott MiBev. The drink had to have at least (2) sustainable ingredients and no more than 6 total.
I found the idea for the cordial on Punchdrink.com. I mixed up a batch and set to work late at night in the hotel banquet kitchen. I tried Giffard’s Peche but it overpowered the cordial and buried it in the glass. After several iterations with floats of bitters and the like, I added an ounce of OJ in desperation.
The top three contestants win a trip to Mexico including airfare and expenses to visit the Sombra distillery. I’ll burn some PTO for that trip if I make it to the top of the heap.
Blend 1 cucumber with 1 cup water and a teaspoon salt until smooth
Strain and add sugar 1:1 stir until dissolved
Add lemon juice 1:1 and stir or blend thoroughly
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