Mezcal is having a moment, according to Eduardo Arizmendi. After more than 25 years behind the bar, he can not only spot a drink trend, but knows the best way to serve it up. “I’m going to be featuring ‘The Castaway’ on my spring/summer cocktail menu at Polpettina,” he says. “It’s a delicious, sophisticated, refreshing mezcal and tequila cocktail ideal for warmer weather.”
Sounds good to us—why not craft a batch for your next get-together?
The Castaway (Strawberry Honey Mezcal Cocktail)
Course: DrinksCuisine: AmericanDifficulty: Medium15
servings27
hours15
minutes27
hours15
minutesMaster mixologist Eduardo Arizmendi of Eastchester’s Polpettina shares how to make his favorite crowd-pleasing cocktail for spring.
Ingredients
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350 ml (about 12 oz) mezcal
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350 ml (about 12 oz) blanco tequila
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24 strawberries
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17 oz of honey
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1 tsp of black pepper
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10 oz of water
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37.5 oz of fresh coconut water
Directions
- Combine the mezcal, blanco tequila, and 12 strawberries cut in half into a container. Add a pinch of salt to the mixture and let sit for at least 24 hours at room temperature.
- After 24 hours, remove the strawberries and double strain the infused spirits. Store the infusion in the refrigerator and use within 3-4 weeks for the best flavor.
- Combine honey, black pepper, and water in a pot and bring mixture to a rolling boil.
- Remove mixture from heat. Let sit for two hours and strain. The syrup can be kept in an airtight container (like a mason jar) in the refrigerator for up to a month.
- For each cocktail, combine 1.5 oz of infused spirits, .75 oz of syrup, 2.5 oz of coconut water, and ice into a shaker. Shake vigorously and strain into a rocks glass over fresh ice.
- Garnish cocktail with a whole strawberry.
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