On Saturday night, Alisha texted us and asked if we were interested in going to dinner downtown. We had all been curious about a new restaurant that offered creative cocktails and sharable plates. So we drove the mile or two down the road to Mix Mix. We each ordered a cocktail and set about passing them around the table so everyone could try them. I had ordered a Mezcal and Cranberry concoction spiked with ginger. Ironically it was named “Endless Summer.” It was so tasty.
We all ordered lots of little plates to try each of which was seasonally inspired. Garlic & Herb mushrooms, roasted spicy cauliflower, poke toast, potato & chorizo croquettes, and more. Oscar, one of the owners came out to greet us and check in if we liked everything. All of it was delicious. Our favorite were the goat cheese & honey toast, the albacore tostadas and the Filipino ceviche with cracklings.
I may not be able to recreate all the dishes we had, but I can certainly get pretty close with “my” cocktail. Here is my version of an endless summer…
Summer in the Mix
Mezcal is an acquired taste because of its strong smokiness. If you love it, and you have it, use it. I find Tequila to be less intimidating and much easier to find.
- ½ lemon, juiced
- 1 ½ oz ginger juice
- ¾ oz pomegranate syrup
- ¾ oz St. Germain
- 2 oz tequila
- Dash cardamom bitters (or angostura)
- Rosemary sprig, for garnish.
Combine all ingredients in a shaker with ice, and shake to chill. Pour over ice and serve. Garnish with a rosemary sprig.