Field Trip Recipe

Make syrup

Combine sugar and water in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes up to a gentle simmer (about 3–4 minutes).

Add cracked black peppercorns and smoked or kosher salt to the pan, reduce heat to low, and steep for 5 minutes, stirring occasionally. Do not boil vigorously—just a gentle infusion.

Remove from heat and let cool to room temperature (about 20–30 minutes) to allow pepper and salt to continue infusing.

Strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing solids to extract syrup. Discard solids. Refrigerate until ready to use. Syrup will keep 2–3 weeks refrigerated.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you build the cocktail.

Prepare cucumber juice: if you haven't pre-made cucumber juice, peel (optional) one small cucumber and blend or pulse until smooth. Strain through a fine mesh sieve or cheesecloth, pressing on solids to yield about 1 ounce per cocktail. Use 0.75 oz per drink as listed.

Lightly slap the mint leaves between your palms to release aromatics, then add them to a cocktail shaker. Do a very light muddle (one to two gentle presses) — just to release oils; avoid shredding the mint which can make the drink bitter.

Add mezcal (2 oz), génépy (0.5 oz), fresh lime juice (0.75 oz), cucumber juice (0.75 oz) and salt & pepper syrup (0.5 oz) into the shaker with the mint.

Fill the shaker with ice (about 1 cup) and cap. Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice or water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and then a fine mesh strainer into the chilled coupe to remove mint bits and any cucumber solids.

Garnish: thread a cucumber ribbon or wheel on the rim or lay it in the glass. Add a fresh mint sprig. Finish with a very light pinch of smoked salt on top or on the rim for an aromatic saline accent.

Serve immediately. Encourage the drinker to brush the mint sprig between their fingers and inhale before sipping to capture the herbal génépy-mint connection with the mezcal smoke.