High Desert Swizzle

BY TOMMY KLUS — PORTLAND, OREGON

• 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal
• 3⁄4 ounce freshly squeezed lime juice
• 3⁄4 ounce strawberry shrub (recipe below)
• 1⁄4 ounce Demerara syrup (recipe below)
• 1 lime wheel, for garnish

Combine the mezcal, lime juice, strawberry shrub, and Demerara syrup in a highball glass. Fill it two-thirds of the way with crushed ice and swizzle like you mean it. The glass should frost up. Add more crushed ice, rounding out the top. Garnish with the lime wheel.

STRAWBERRY SHRUB

Wash and hull a pint of fresh strawberries. Weigh and place them in a flat container. Add an equal weight of evaporated cane sugar. Cover with plastic wrap and let the mixture sit overnight. The next day, when it’s all gooey, add an equal part of champagne vinegar and mix to dissolve the sugar. Cover and refrigerate for another 12 hours. Once the sugar is incorporated, strain through a mesh strainer or cheesecloth. Bottle and store in the refrigerator for up to 6 months.

DEMERARA SYRUP

Combine 2 parts Demerara sugar with 1 part water in a pan over medium heat to dissolve the sugar. Do not boil. Once the sugar is fully dissolved, remove from the heat and let cool. Bottle and store in the refrigerator up to 1 month.