Ingredients

• 2 English cucumbers
• 1 small serrano, thinly sliced
• 2 teaspoons fresh cilantro
• 1 lemon, juiced
• 3 tablespoons fresh lime juice
• 2 teaspoons granulated sugar
• 1 ounce Cointreau
• 4 ounces GEM&BOLT Mezcal
• 4 ounces Topo Chico

Instructions

1. In a blender, add the cucumber, sugar, lemon and lime juice and blend until juiced.
2. Strain through a fine strainer to remove the pulp.
3. Put the cilantro and serrano into a cocktail shaker, and pour in the juice. Muddle to break it down.
4. Fill with ice and add the mezcal and cointreau. Shake.
5. Pour the cocktail into 4 cups, filled with ice. Top each off with Topo Chico.
6. Enjoy!