Michigan-born DJ Mr Seth Troxler is probably best known for championing Detroit techno, being a bit of a party animal and, well, as simply one of the most enjoyable DJs to see live. But he also knows a thing or two about food. Really tasty food. How do we know? Well, he won the DJ Cook Off – held annually at the Amsterdam Dance Event – three times in a row. And in 2013, he opened Smokey Tails – a popular pop-up in Hackney Wick, London, which served up American barbecue food with plenty of soul (and a side helping of fine techno).

Such was its success that just a few months ago, Mr Troxler turned his pop-up into a permanent restaurant – relocating his Midwestern food venture to Hoxton Square Bar & Kitchen, in Shoreditch. When MR PORTER went down to sample its wares, we couldn’t help but notice that Mr Troxler also had a terrific taste for cocktails. So we asked for the recipe for one of our favourites – which also happens to be a perfect accompaniment to a summer’s day (especially if you’re in, say, Ibiza at a Troxler show). “It’s a Mexican take on the cucumber gin revolution that is booming. We thought we’d give it a reincarnation with a spicy, coriander twist, which really bring out the flavours of the menu (especially Grandma T’s chicken),” says Mr Troxler.

• 3 slices cucumber
• 2 thin slices red chillis
• Green Tabasco sauce
• 50ml Herradura Plata Tequila
• 25ml fresh lime juice
• 25ml cloudy apple juice
• 12.5ml sugar syrup
• 5ml Montelobos Mezcal

For the garnish:

• Coriander
• 1 slice chilli

Equipment:

• Boston tin and shaker
• Muddler single and double strainer
• Measuring pourers

Place the cucumber with the sliced chillis and 3 dashes tabasco in the bottom of the Boston glass, then muddle to release the flavours.

Then add the rest of the ingredients except the Montelobos Mezcal.

Top with ice cubes, then add the tin and shake hard for 30 seconds. Double strain into a coupette.

Float the 5ml Montelobos Mezcal, to add a glaze on top. Then float the coriander leaf with the thinly sliced chilli on top to garnish.

Sit back and enjoy.