Dream of Xochimilco

Description: Inspired by floating gardens and modernist technique, this cocktail fuses earthy mezcal with floral Suze and chamomile, layering in the freshness of strawberries and a velvety tang from vanilla yogurt. A gentle brightness from acid-adjusted chamomile and a subtle richness from Lillet Blanc round out this creamy-yet-dry creation—a cocktail that’s both garden picnic and laboratory in a glass. Serve in: Chilled coupe Ingredients: - 1.5 oz freeze-dried strawberry–infused mezcal - 0.5 oz Suze - 0.75 oz Lillet Blanc - 0.5 oz acid-adjusted strawberry & chamomile syrup (see below) - 0.5 oz fresh lime juice - 1 tablespoon vanilla whole fat yogurt Acid-Adjusted Strawberry & Chamomile Syrup: Steep 3 chamomile tea bags in 1 cup boiling water for 5 minutes. Remove bags, pour over 1 cup sugar, and stir to dissolve. Add 1 tablespoon citric acid, and blend with 4 oz crushed strawberries (fresh or freeze-dried reconstituted), then strain. Preparation: 1. In a shaker, combine infused mezcal, Suze, Lillet Blanc, acid-adjusted syrup, lime juice, and yogurt. 2. Shake vigorously with ice to emulsify. 3. Fine strain into a chilled coupe. 4. Optional: Garnish with a freeze-dried strawberry slice and a pinch of ground vanilla bean. Enjoy a cocktail that’s as whirling and complex as a boat ride through Xochimilco’s canals—fragrant, creamy, and electrifyingly tart.