Strawberry collins

  • Portion size: Serves 1
  • 20 minutes
  • Difficulty: easy
Recipe by: Los Mochis

We love using mezcal in cocktails, and this strawberry collins from Los Mochis restaurant in London pairs it with grapefruit soda and lime juice for a zingy and refreshing mix. A perfect use of on-the-turn strawberries.

If you need to serve a bigger crowd, try our strawberry gin fizz recipe. Guests will be pleased as punch.

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Ingredients

For the strawberry syrup

  • 225g strawberries
  • 225ml of water
  • 100g sugar

For the cocktail

  • 50ml mezcal espadin
  • 20ml strawberry syrup (from above)
  • 30ml lime juice, plus a wedge to rub around the glass
  • Grapefruit soda to top up
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Method

  1. Rinse the strawberries under cold running water, then pick off the green tops. Slice and put in a medium saucepan with the water.
  2. Bring the water to the boil, then reduce to a medium simmer and let the strawberries cook for 15 minutes. Skim and discard any foam that rises to the top.
  3. Strain the strawberry liquid through a fine sieve into another clean saucepan (discard the strawberries). Add the sugar then bring back to the boil, stirring to help dissolve the sugar. Simmer the syrup for 5 minutes until the sugar is completely dissolved, skimming any additional foam that rises to the top.
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  5. Remove from the heat and allow to cool completely. Pour into a container, seal and refrigerate.
  6. To make the cocktail, rub a lime wedge around the rim of a highball (collins) glass, then dip in salt. Fill the glass a third of the way up with ice then pour over the mezcal, lime juice and strawberry syrup. Give it a stir and top up with grapefruit soda.

Nutrition

  • 149kcals Calories
  • 0.1g (trace saturated) Fat
  • 0.2g Protein
  • 8.9g (8.9g sugars) Carbs
  • 0.3g Fibre

Make Ahead

The strawberry syrup should last for a week in the fridge.

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