From Oaxaca With Love🔥🥒

-2 oz of Mezcal

-3/4 oz of fresh lemon juice

-3-4 cucumber slices

-Muddle cucumbers very well

-Add 1/2 oz of pink peppercorn syrup

-Optional: I also added a few drops of chili bitters

-Strain into a glass of your choice, I served mine over a big rock, and rimmed my class with smoked sea salt and pink peppercorns.

-Cheers, Y’all🥂💗

Pink Peppercorn Syrup

Ingredients:

1 cup water

1 cup of light brown sugar or white sugar—I used brown sugar

1 tablespoon pink peppercorns

Directions:  Combine the water, sugar, and peppercorns in a saucepan on medium heat and stir until sugar has dissolved. Remove from heat, let sit for at least 1 hour. Strain into ann airtight container and refrigerate until ready to use. Will keep in fridge for at least 1 month.