Place <quantity>20<unit>g</unit></quantity> of fresh coriander leaves, <quantity>1<unit>tbsp</unit></quantity> of ascorbic acid, and <quantity>500<unit>g</unit></quantity> of white sugar in a jug

Add <quantity>500<unit>ml</unit></quantity> of room temperature water and blend until the sugar is completely dissolved

Strain the syrup

Pass through a cheesecloth. The coriander syrup is ready

Place <quantity>45<unit>ml</unit></quantity> of mezcal and <quantity>30<unit>ml</unit></quantity> of the Coriander Syrup in a cocktail shaker

Add <quantity>10<unit>ml</unit></quantity> of fresh lime juice

Fill the cocktail shaker with <quantity>2<unit>cup</unit></quantity> of ice cubes. Shake for 10-15s

Fill a glass with <quantity>1<unit>cup</unit></quantity> of ice cubes and garnish with <quantity>3</quantity> cucumber slices

Strain the cocktail into a glass

Add a straw and garnish with a lemon wedge. The mezcal coriander is ready

Cheers!