We spotted this cocktail on a menu that we had taken home from Charles Phan's Wo Hing General Store. We hadn't ordered it during our meal there, but it looked good, and we had the supplies on hand, so we gave it a shot. While the infusion takes about a week, the final cocktail is bright and tart, and tastes like summer. A bit of lemon, a splash of agave natural sweetener, and a few dashes of angostura bitters simply compliment the strawberry-infused mezcal. The strawberry cuts any edge off the mezcal, and the cinnamon in the bitters brings out the mezcal's smokiness and a bit of spiciness. Portions below are approximate. Just make sure that you have a good ratio of strawberries to mezcal during the infusion to get that lovely pure strawberry taste.
|sliced, organic if possible|
|or more if you have space in the jar|
|strawberry-infused mezcal||2 oz|
|agave syrup||1/4 oz|
|angostura bitters||3 dashes|
|Wash, hull, and slice the strawberries into wedges. Scoop the strawberry pieces into the clean jar.|
|Fill the jar with mezcal and seal. Allow the combination to infuse in a cool, dark area for about a week.|
|Once the infusion is complete, combine the mezcal with the lemom, agave syrup, and bitters in a shaker with ice. Shake to chill.|
|Double strain the cocktail into serving glass with a single ice cube. Enjoy!|
Because the mezcal will absorb everything on the strawberries, use organic strawberries if possible. If organic isn't an option, be sure to wash the strawberries thoroughly.
Charles Plan's Wo Hing General Store