Mezcal Mojito

This delicious drink has become one of our favorites, probably because of how simple it is. Lime, cilantro and Mezcal always go well together, but some sparkling water and our favorite sparkling water really puts some pep in our step!


A Fern House Classic.


1.5oz. Mezcal

1oz. simple syrup

1 lime, quartered

1 tablespoon fresh cilantro, roughly chopped or leaves pulled from stems

2 to 3 large mint leaves

Top with Topo Chico


Simple syrup: In a pan combine water and sugar; stir until dissolved. Bring to a boil, remove from heat, and place in refrigerator to cool. Simple syrup will keep for up to two weeks.


Per cocktail: Combine cilantro (it’s fine to use the stems, they have more flavor and are a little bit sweeter than the leaves), mint leaves, 2 lime quarters, and simple syrup in a 16-ounce mixing glass/cocktail shaker. Using a muddler or the handle of a wooden kitchen spoon, gently smash until the lime pieces are juiced. Fill glass with ice, add mezcal, and shake until well blended. Pour ice and all into a tall glass; fill with Topo Chico. Garnish with a sprig of mint.


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