Cocktail of the week: Collins de Los Mochis – recipe | Cocktails

Strawberries can be the taste of British summer, especially when served with cream, but they also work surprisingly well with citrus fruits and mezcal from much warmer climates.

Los Mochis hills

serves 1

For the syrup (or use a commercial one)
225g strawberrieswashed, stemmed and sliced
100g of sugar

For the drink
30ml fresh lime juice (i.e. from 1 lime)
Saltto rim the glass
50 ml mezcal swordfish – we love The Lost Explorer
20ml strawberry syrup (see above and method)
Grapefruit sodatop – we use Two Keys

Place the strawberries and 250ml water in a medium saucepan and bring to the boil. Lower the heat to medium and cook for about 20 minutes, skimming off the foam that rises to the surface. Strain through a fine mesh strainer into a clean saucepan and add the sugar. Return to a simmer, stirring frequently to dissolve the sugar, and cook for five minutes, again skimming to remove any foam. Remove from heat, let cool completely, decant into a clean glass jar or bottle, seal and refrigerate. The syrup should last for several weeks.

To make the drink, rub spent lime juice around the rim of a highball glass, then dip it in salt to coat. Fill the glass with ice, pour in the tequila, syrup and lime juice and stir. Garnish with grapefruit soda and serve.

  • Panos Kanatsoulis, Head Bartender, Los Mochis, London W8

Michael M. Tomlin