It’s been a strange winter here in Southern California, by which I mean that we’ve actually had a season which could loosely be termed “winter.” May has been blustery and cool instead of 80° and dry, so this year—like most places in the country—Memorial Day weekend has brought us the first waft of summer. Those of you who visit the site regularly know that the arrival of summer means that we open the floodgates on agave spirits, and so today brings the first of what is sure to be many cocktails based on tequila and mezcal.

This recipe comes from Imbibe online, whenceforth it magically appeared on my Facebook feed and piqued my interest with mezcal and amaro right off the top. This recipe comes from Mike Ryan of Sable Kitchen & Bar in Chicago and features one of my favorite combinations: mezcal and strawberries. Tequila and mezcal both work very well with fruit flavors, but strawberry is an especially great foil for their spice, smoke and earthiness. I’ve already put up our first batch of Tequila por mi amante for the year, which I highly recommend to anyone who finds this cocktail to their liking. Strawberry-infused tequila is pretty much the most perfect summer spirit I can think of, but since it takes at least three weeks to make these should tide you over until it’s done.

1 oz mezcal
1 oz Luxardo Amaro
¾ oz fresh lemon juice
¾ oz simple syrup
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 strawberry, quartered

In a mixing tin, muddle the strawberry until fully mashed. Add remaining ingredients, fill with ice and shake. Double strain into a double old-fashioned glass filled with crushed ice and garnish with a strawberry.

Though I love mezcal, I will warn you that on your first sip you will get the full smokey, earthy hit of mezcal right up front. However, the balance of the mezcal, amaro and sweet strawberry really pulls this together beautifully. We subbed Ramazzotti for Luxardo amaro with no ill effects (though I would avoid Fernet Branca here), and though it was quite tasty served up as originally written, I found it to be much more refreshing and light served over crushed ice. This drink practically begs to be batched and served at your next barbeque, but it is perfectly delicious all on it’s own—especially with a ripe strawberry garnish to nibble on at the end.