Strawberry Jalapeño Mockarita Recipe

Time15m

Serves1

Housemade zero-proof mezcal, crushed fresh strawberries, jalapeño, agave sweet + sour, chamoy + house salt rim

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Ingredients

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1
Prepare the strawberries
Wash the fresh strawberries thoroughly under running water. Remove the stems and hulls, then chop them into small pieces.
2
Prepare the jalapeño
Slice the jalapeño in half lengthwise and remove the seeds for less heat if desired. Finely chop one half for blending.
3
Make the salt rim
On a small plate, pour a thin layer of house salt. Rub a lime wedge around the rim of your glass, then dip the rim into the salt to coat it evenly.

4
Blend the ingredients
In a blender, combine the chopped strawberries, finely chopped jalapeño, zero-proof mezcal, and agave sweet + sour mix. Blend until smooth and well combined.
5
Strain the mixture
Using a fine mesh strainer or cheesecloth, strain the blended mixture into a shaker to remove any pulp, leaving a smooth liquid.

6
Pour and garnish
Fill the prepared glass with ice. Pour the strained strawberry jalapeño mixture over the ice. Drizzle chamoy sauce on top for added flavor and garnish with a slice of jalapeño or a whole strawberry if desired.