Pink Ghost

BY CARLOS YTURRIA — SAN FRANCISCO, CALIFORNIA

• 1-1⁄2 ounces Del Maguey Vida SingleVillage Mezcal
• 2 ounces strawberry puree or muddled fresh strawberries
• 1 ounce coconut milk
• 1⁄2 ounce freshly squeezed lemon juice
• 1⁄2 ounce honey syrup (recipe below)
• 1 spritz hemp oil
• 1 mint sprig, for garnish

Combine all the ingredients, except the oil and garnish, in a cocktail shaker filled with ice and shake until well chilled. Strain into a tall glass over crushed ice. Spray with hemp oil and garnish with the mint sprig.

NOTE: If making the recipe in a Slushie machine, add 1-1⁄2 ounces water per serving.

HONEY SYRUP

Bring 3 parts honey and 1 part water to a boil in a pan, and then simmer until all the honey is dissolved. Let cool and store in the refrigerator for up to 1 month.