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Strawberry collins

Name: Strawberry collins
Prep time: 20 min
Total time: 20 min
Yield: Serves 1
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

By: Los Mochis

Published: 17 Aug 22
Updated: 25 Mar 24

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.

Easy
August 2022

Test kitchen approved

Serves 1
20 minutes

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

Nutrition: per serving

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

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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

Rinse the strawberries under cold running water, then pick off the green tops. Slice and put in a medium saucepan with the water.
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.
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.

Remove from the heat and allow to cool completely. Pour into a container, seal and refrigerate.
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.