Frezcal · Toro
5 Swizzle Recipes from Boston Bartenders
Mahaniyom Sazerac · Mahaniyom
Mezcal, with its famously smoky aroma and flavor, is more closely associated with heat than cold. Leave it to South End Spanish restaurant Toro to change that presumption with the Frezcal, a frozen concoction blending the agave spirit with ice, triple sec, passion fruit purée, and mint tea.
Those first three ingredients would put it squarely in the Margarita family, and Little Donkey assistant general manager Ashley Willis (who has been working at Toro since Little Donkey’s temporary closure) indeed calls it a “crushable, spicy, and fruity mezcal Margarita.”
The non-Margarita element is a cold-steeped mint tea, which brightens the drink and adds herbaceous complexity. The drink is garnished with a chili salt rim to contrast its juicy, fruity flavors.
Whether you enjoy it on Toro’s newly expanded patio or in your own backyard, the Frezcal is an enlivening way to stay cool. The serves-four recipe is perfect for a small gathering, but it’s easy to scale it down.
Yields 4 servings
3 cups cold-steeped MEM Mint Tea
2 cups passion fruit purée (such as Passion Fruit Concentrate from The Perfect Puree of Napa Valley, available at Whole Foods)
1 1/2 cups mezcal (Toro recommends Xicaru brand)
1 cup ice
1 cup sugar
6 tablespoons triple sec
Lime wedge and chili salt, for garnish
Rub lime wedge around the rims of 4 highball glasses and dip rims in chili salt. Add all ingredients except garnish to a blender and blend until smooth. Serve in highball glasses.