Mezquiri

I always thought that Daiquiris were the frozen syrupy drinks that make your head feel like it’s going to pop off when you wake up the next morning. Quickly I would skip over the Daiquiri on the menu while out sipping at cocktail bars deeming the Daiquiri ‘not worthy’ of being served at cocktail bars… until a couple weeks ago. I don’t know if it was because cold weather was lingering just a little too long & I had found myself wishing for a tropical drink or what, but J and I went to Church & State, a cocktail bar in the H Street Corridor that serves “All American” cocktails with homemade syrups and mixes.Thanks to their Daiquiri, I’m now singing a different tune.

Also, the Daiquiri also might be the simplest cocktail out there to mix up so all you “I’m not a mixologist” drinkers out there, you too can whip this up and impress your friends. Serve it with some tacos or if you’re feeling really sassy, swap out the traditional base, Aged Rum, with the smoky cousin of tequila- mezcal! I can’t wait to play around more with this recipe now that warm weather has made it’s arrival!

Here’s the recipe I came up with for the birth of the Mezquiri…

The Mezquiri | makes one cocktail

2 ounces Mezcal (I prefer Vida)
1 ounce lime juice
3/4 ounce simple syrup
1 lime wheel, for garnish

1) In a cocktail shaker, combine the mezcal, lime juice and simple syrup.
2) Fill the shaker with ice; cap and shake for 15 seconds.
3) Strain into a rocks glass filled with ice cubes and garnish with the lime wheel. Serve immediately.

C’s Note: If you’re taking my recommendation and serving with tacos, try this recipe for Green Chile & Tomatillo Chicken tacos! You can garnish with cotija cheese & some thin jalapeno slices. Cheers!

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