- 2 oz Mezcal
- 3/4 Strawberry Jalapeño Syrup
- 3/4 oz lime juice
- Garnish: Strawberry and Jalapeño stem
- Combine mezcal, fresh lime juice, and strawberry jalapeño syrup into a cocktail shaker. Fill the shaker with ice, and shake for 10 seconds until chilled. Strain the drink into a rocks glass over ice. Garnish with a strawberry wearing the jalapeño stem as a top hat (I get a bit excessive sometimes).
How To Make Strawberry Jalapeño Syrup
In a medium saucepan, combine 3/4 cup of sugar, and 3/4 cup of water on low-medium heat. Stir the sugar until dissolved. Drop in 1.5 cups of fresh quartered strawberries and lightly boil until the juice extracts. Gently mash the strawberries to bring out more juice. Remove the saucepan from the heat and let cool for about 10 minutes. Once cooled, strain the syrup into a mason jar (or glass) using a fine-mesh sieve to remove the solids. Toss in slices of 1 whole jalapeño and let it sit for about 1 hour (or longer depending on your desired level of spice). Strain out the jalapeño, and store in an airtight container in the refrigerator, up to 1 week.