A take on the margarita, this drink has Sombra mezcal, which greets your palate with a smoky introduction. The inherent peppery notes of mezcal and jalapeño are cooled by fresh pineapple and cucumber and balanced by fragrant cardamom. Mezcal is fermented and distilled from agave, so a splash of the nectar ties the flavors together.

Ingredients

　　2 pineapple wedges

　　6 thin slices cucumber, plus more for garnish

　　Splash of agave nectar

　　1 thin slice jalapeño

　　2 cardamom pods

　　4 ounces (1/2 cup) Sombra mezcal

　　In a martini shaker or wide glass, combine the pineapple, cucumber, agave, jalapeño, and cardamom. Using a muddler or the handle of a wooden spoon, smash and crush everything together to release the juice. When you have some nice juice in there, add a handful or two of ice. Fill with the mezcal and shake to combine. Fill 2 rocks glasses with ice and strain the cocktail into the glasses. Garnish each with a slice of cucumber.

　　Michael's Genuine Food