Ingredients

• 45 ml Blanco tequila
• 15 ml Midori
• 15 ml cucumber syrup*
• 22.5 ml pineapple juice
• 22.5 ml heavy cream
• 1 egg white
• 1 pinch salt
• chilled soda water, to top
• Garnish: lime wheel

Steps

1. Add all ingredients except soda water into a shaker and dry-shake (no ice) to emulsify.
2. Add ice and shake again until well-chilled.
3. Double-strain into a Collins glass without ice and top with soda water.
4. Garnish with a dehydrated or fresh lime wheel.

*Cucumber syrup: Add 1/2 cup sugar and 1/2 cup water into small saucepan and cook on medium heat until sugar is dissolved. Remove mixture from heat, let cool slightly, then add 6 peeled slices of cucumber (1/2-inch-thick each). Allow to steep for 10 minutes, remove solids and store in refrigerator for up to a week.

Disclaimer- An unedited version of this recipe first appeared on liquor.com

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