How to Make Espita Mezcaleria’s Ginger & Cucumber Highball at Home

This slightly smoky specialty at Espita Mezcaleria is our new favorite summer cooler. Here’s how to make it.
How to Make Espita Mezcaleria’s Ginger & Cucumber Highball at Home
Photograph by Scott Suchman.

At Espita Mezcaleria (1250 Ninth St., NW; 202-621-9695), general manager and “mezcalier” Josh Phillips has created a whole roster of cocktails that make fine use of mezcal, the smoky Mexican agave liqueur. This highball is our favorite—the kind of well-balanced refresher that will stand up to a sticky Washington summer day.

(Serves 1)


1½ ounces Espadin mezcal (the restaurant uses El Buho brand, but look for any mezcal that’s fruity and light on smoke)

¾ ounce lime juice

¾ ounce ginger-cucumber syrup*

4 ounces soda water

Long, thin cucumber slice for garnish

Cocktail Recipe

Add ice to a highball glass, then pour in each of the ingredients. Give the drink a light stir with a straw. Roll the cucumber slice and use it as a garnish.

*Ginger-Cucumber Syrup Recipe

In a tightly sealed jar, shake together 5 ounces cucumber juice, 1 ounce ginger juice, and 5 ounces sugar until the sugar is dissolved. To juice the ginger and cucumber, use a juicer or a blender. If using the latter, add a little water to the ginger before blending; strain each juice through a fine-mesh sieve.

This article appears in our July 2016 issue of Washingtonian.

Don’t miss a new restaurant again: Subscribe to our weekly newsletters.

Questions or comments? You can reach us on Twitter, via e-mail, or by contacting the author directly:
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.