This fruity riff on a Margarita from Andrew Shaner of New York City’s Goodnight Sonny forgoes tequila in favor of smoky mezcal and gets a bright kick from blueberry compote. There’s something for everyone: sweet blueberries, earthy mezcal, tart lemon juice, herbaceous cilantro, spicy serrano honey, and even a rim of salty pink peppercorn and sea salt. It’s a chameleon cocktail that pairs with everything from raw shellfish to chocolatey desserts. If you have jarred blueberry preserves lying around in the cupboard, feel free to use them in place of a homemade blueberry compote—but we promise that making it from scratch with fresh blueberries is well worth the effort.
2 oz Mezcal (Maxwell suggests Ilegal Mezcal Joven)
.75 oz lemon juice
1 big pinch cilantro
.75 oz serrano honey
1 tsp blueberry compote
pink peppercorn and sea salt
2 cups Fresh Blueberries
.25 Cup Sugar
1/8 Cup Water
- Add all ingredients to a saucepan and simmer on low heat for 20 minutes, then cool to room temperature.
- Transfer to an airtight container and store in the refrigerator until ready to use.
.5 Cup serrano
1.5 Cup honey
.5 Cup Water
- Add all ingredients to a saucepan and simmer on low heat for about a half an hour, or until desired level of spiciness.
- Strain out peppers and store in an airtight container.