Cocktail of the week: Los Mochis’ collins – recipe
Strawberries may be the taste of British summer, especially when served with cream, but they also work surprisingly well with citrus and mezcal from much warmer climes.
Los Mochis’ collins
For the syrup (or use a shop-bought one)
225g strawberries, washed, hulled and sliced
For the drink
30ml fresh lime juice (ie from 1 lime)
Salt, to rim the glass
50ml mezcal espadin – we like The Lost Explorer
20ml strawberry syrup (see above and method)
Grapefruit soda, to top – we use Two Keys
Put the strawberries and 250ml water in a medium saucepan and bring to a boil. Turn down the heat to a medium simmer and leave to cook for about 20 minutes, skimming off any foam that rises to the top. Pass through a fine-mesh strainer into a clean pan 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. Take off the heat, leave to cool completely, decant into a clean glass jar or bottle, seal and refrigerate. The syrup should last for several weeks.
To build the drink, rub the spent juiced lime around the rim of a highball glass, then dip in the salt to coat. Fill the glass with ice, pour in the tequila, syrup and lime juice and stir to combine. Top with grapefruit soda and serve.