Willa Van Nostrand, our favorite local mixologist, is back at it again on Puddingstone Post. Self-described as “a salon for [people] who favor quality over quantity and practical luxury above extravagance”, this New England lifestyle site is the ideal haven for her occasional musings on artisanal cocktail culture and recipes.
This month, Willa’s column capitalizes on the fact that it’s raspberry season in Rhode Island and centers its focus on a frozen mezcal drink blended with the ruby-red fruit. Smoky and sweet all at once, we’re excited to have a reason to put more midsummer raspberries to use and can’t wait to see what Willa and her company, Little Bitte Cocktails, come up with next. Here’s the recipe:
juice of half an orange*
juice of half a lime
1 1/2 ounces mezcal (I love Pelotón de la Muerte)
1 cup ice
cilantro, for garnish (note: flowering cilantro is particularly aromatic)
*Kombucha may be substituted for the fresh orange juice if you’re feeling sassy. I love frezcal with hibiscus-ginger kombucha- watch the sparks fly.
To prepare, combine fresh citrus juices, raspberries, mezcal, and ice in a blender and pulse for a few seconds. Then blend on high for 10 seconds and taste for sweetness. Add raspberries to taste, or to make a darker pink concoction. Pour the mixture into a chilled goblet or wine glass and garnish with fresh cilantro.
Recipe and all photography © Willa Van Nostrand and Puddingstone Post.