Signature
Matthew Kelly/Supercall

Mezcal • Spicy
Agave Blue

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.

The Essentials

Mezcal
serrano honey
blueberry compote
Shaker
The Details
Contributed by

Ingredients

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

Method

  • Rim a rocks glass in lemon juice, ground pink peppercorn and sea salt. You can either use a store bought mix or an equal parts, homemade blend.
  • Add all remaining ingredients to a shaker with ice.
  • Shake and strain into the rimmed glass over fresh ice.
intermediate
Strength:
Blueberry Compote
Custom Ingredient

Ingredients

2 cups Fresh Blueberries
.25 Cup Sugar
1/8 Cup Water

Method

  • 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.
Serrano Honey
Custom Ingredient

Ingredients

.5 Cup serrano
1.5 Cup honey
.5 Cup Water

Method

  • 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.