The Sombrita

• 2 pineapple wedges
• 6 thin slices cucumber, plus more for garnish
• Splash of agave nectar
• 1 thin slice jalapeno
• 2 cardamom pods
• 4 ounces (1/2 cup) Sombra mezcal

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

pineapple, thin slices cucumber, nectar, thin slice, cardamom pods, mezcal

Taken from www.epicurious.com/recipes/food/views/the-sombrita-377812 (may not work)