Hard Lemonade With Mezcal

Ingredients

For 10 servings

• •8 lemons, juiced (2 cups of lemon juice), plus 1 lemon at room temperature, thinly sliced
• •1 tasse granulated sugar (7 ounces; 200 g)
• •24 ounces water (3 cups)
• •8 ounces chilled pickle brine, strained (1 cup)
• •2 tasse mezcal (optional, see notes)
• •Dill pickles, thinly sliced lengthwise for serving (optional)
• •Lemon slices for serving (optional)
• •Soda water for serving (optional)

Method

1. 1.For the Pickle Lemonade: In a serving pitcher, place lemon slices. Add 1 cup sugar and use a muddler (or a wooden spoon) to mash sugar into lemon slices until all sugar is moistened. Let sit for 10 minutes at room temperature.
2. 2.Add lemon juice, water, and pickle brine to serving pitcher, and whisk thoroughly until sugar has dissolved. Refrigerate until serving.
3. 3.For Serving: Add mezcal to lemonade and stir to combine. Serve over ice, garnish with a pickle slice and a lemon round, if desired.