Koo Koo Cooler

A tall, ultra-refreshing cooler with a serious kick. It combines mezcal with freshly muddled cucumber, jalapeño slices, and lime juice, shaken vigorously and topped off with a crisp ginger beer.

Ingredients:

  • 1 1/2 oz. espadin mezcal

  • 1 1/2 oz. pineapple-jalapeño syrup

  • 1 oz. fresh egg white (pasteurized if you like)

  • 1/2 oz. genepy

  • 1/4 oz. fresh lime juice

  • 4-5 fresh mint leaves,

  • pinch of kosher salt

  • 1 cup ice

Instructions:

  • Add all of the ingredients to a blender and blend well. Pour into the glass and garnish.

  • Pineapple-Jalapeño Syrup: Combine 2 cups of pineapple juice (fresh or canned) and 2 cups of sugar in a pot. Simmer over medium heat until the sugar has dissolved, for about 5 minutes. Don’t let it boil. Add in 1/2 of a jalapeño, de-seeded and diced, and 1/2 cup of loose, lightly packed mint. Blend into small pieces, but do not liquify. Strain through a nut-milk bag. Will keep for 4 days, if using fresh pineapple juice; or 8 days if using canned pineapple juice.

  • Note: For a bit more spice, don’t de-seed the jalapeño.

Attribution:
Recipe: AC Boone, Tiger Bar, Nashville
Photo: @victoriaquirkphoto | September 15, 2025
Origin: Imbibe

Mezcal CocktailClarence Mailwas