Prep: 15 minutes | Serving: 1 serving
| Recipe Source: Elliot Clark
Ingredients
Cocktail Ingredients:
2 ounces blanco tequila (or mezcal)
1 ounce strawberry syrup
1 ounce fresh lime juice
2–3 slices of mango
1 cup ice
Tajin, mango slice, bouquet of mint and strawberry slice, for garnish
Strawberry Syrup
Ingredients:
1 cup water
1 cup fresh strawberries, halved
1 cup sugar
Directions
- In a medium saucepan, combine water and fresh strawberries. Bring to a light simmer and gently mash the strawberries to release the juice/flavour. Once there’s a light simmer (do not bring to a boil), add sugar and gently stir to dissolve. Once the sugar is dissolved, remove the saucepan from heat and allow the syrup to cool. Using a fine mesh strainer or cheesecloth, strain out the strawberry solids, and store the syrup in a glass jar in the refrigerator for up to 2 weeks.
- Add all ingredients (except garnish) to a blender and blend until smooth. Pour into a stemless cocktail glass rimmed with tajin, and garnish with a slice of mango, bouquet of mint and a strawberry slice.
Notes:
Summer screams frozen cocktails, so keeping the blender out and ready to go is clutch during the summer entertaining months. Also, the flavours in this drink are universal, so this cocktail goes great with other spirits as well—rum, whiskey, mezcal, vodka, gin, etc.
