RECIPE: HOW TO DO STRAWBERRY COLLINS

We love using mezcal in cocktails, and this strawberry collins from Los Mochis restaurant in London pairs it with grapefruit soda and lime juice for a zingy and refreshing mix. A perfect use of on-the-turn strawberries.

RECIPE STRAWBERRY COLLINS

Dificulty: Easy
Portion: Serves 1
Time: 20 minutes

Ingredients

225g strawberries
225ml of water
100g sugar
50ml mezcal espadin
20ml strawberry syrup (from above)
30ml lime juice, plus a wedge to rub around the glass
Grapefruit soda to top up

Step by step preparation

Rinse the strawberries under cold running water, then pick off the green tops. Slice and put in a medium saucepan with the water.
Bring the water to the boil, then reduce to a medium simmer and let the strawberries cook for 15 minutes. Skim and discard any foam that rises to the top.
Strain the strawberry liquid through a fine sieve into another clean saucepan (discard the strawberries). Add the sugar then bring back to the boil, stirring to help dissolve the sugar. Simmer the syrup for 5 minutes until the sugar is completely dissolved, skimming any additional foam that rises to the top.
Remove from the heat and allow to cool completely. Pour into a container, seal and refrigerate.
To make the cocktail, rub a lime wedge around the rim of a highball (collins) glass, then dip in salt. Fill the glass a third of the way up with ice then pour over the mezcal, lime juice and strawberry syrup. Give it a stir and top up with grapefruit soda.

RECIPE: HOW TO DO STRAWBERRY COLLINS

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