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.

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.

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 Petworth.