A long day of noshing and napping at Field Trip on the banks of the Pecos River demands one thing and one thing only, and that’s a Strawberry and Cherry Tomato Cocktail. Photographer and mixologist extraordinaire Ashley Lynn came up with this beauty as an ode to both Field Trip and the lazy days of summer. There’s a bit of natural sweetness from the strawberry and cherry tomato juice made at home with brightening lemon, mint, spicy Ancho Verde, Fino sherry, as well as a healthy dose of mezcal.

Camp Cooler: A Strawberry and Cherry Tomato Cocktail

---

• Author: Ashley Lynn

Print Recipe

Description

Summer comes with a flavorful splash of strawberry and cherry tomato.

---

Ingredients

Scale 1x2x3x

• 1 ½ oz mezcal
• ½ oz Fino sherry
• 1 oz strawberry/cherry tomato juice
• ½ oz lemon juice
• ½ tsp Ancho Verde*
• 1 ½ oz sparking water
• Mint leaves
• Mint, cherry tomatoes, and thinly sliced cucumber, garnish

For the strawberry/cherry tomato juice:

• 1 oz strawberry/cherry tomato juice
• ½ oz cane sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dry shake with the mint and pour into a glass.
2. Add ice and garnish.

For the strawberry/cherry tomato juice:

1. Juice an equal amount of strawberries and cherry tomatoes.
2. Pass through a fine sieve to remove any seeds and pips.
3. Combine with the sugar.

Notes

Ancho Verde is a Mexican liqueur made from green poblano chiles. It adds a welcome herbaceous, spiciness to cocktails.

Recipe and Photography by Ashley Lynn

Subscribe to TABLE Magazine’s print edition.