We use cookies and similar technologies to improve user experience, and analyse activities and performance. To the extent information collected is considered personal information, it is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3. Questions may be directed to the Senior FOI and Privacy Advisor, Freedom of Information and Privacy Office, 100 Queens Quay East, 9th Floor, Toronto, Ontario M5E 0C7 or foi.privacy@lcbo.com. For more information, please see our Privacy Policy.
Recipe Detail Page
Mojaxaca
Spring 2020
Named after the Mojito and Oaxaca, where mezcal comes from, this crossover drink gets a flavour boost from a herb syrup shared by Becky Ip and Ryan Ringer, owners of Grey Tiger (greytiger.ca), a Toronto cocktail bar that’s been upcycling its tired herb leaves and stems into teas and syrups since it opened four years ago.
Makes 1 drink
2 oz mezcal
½ oz Herb Stem Syrup (recipe follows)
1 oz fresh lime juice
6 mint leaves
6 ice cubes
3 oz spicy non-alcoholic ginger beer (Grace and Fever-Tree are good brands available in many grocery stores)
1 sprig mint for garnish
1 Pour mezcal, Herb Stem Syrup, lime juice and mint leaves into cocktail shaker, along with 6 ice cubes. Shake for 45 seconds, then strain into ice-filled tall glass.
2 Top with ginger beer and garnish with a sprig of mint. Serve with a metal or bamboo straw.
Makes 1 drink
HERB STEM SYRUP
Got wilted leaves that didn’t make the cut for a garnish? Give them a second chance by tossing them in with the stems to make a cocktail syrup.
1 cup (250 mL) sugar
1 cup (250 mL) water
1 cup (250 mL) mint stems and wilted leaves
2 drops mint oil (or extract)
1 Gently heat sugar, water and mint leaves, stems and oil in small saucepan over low heat. Let cool, strain, bottle and refrigerate for up to 2 weeks.
Makes 1 cup (250 mL)
