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Boston Herald | May 1, 2020

Kickstart Cinco de Mayo with this mezcal ‘Seize’ cocktail

by Olivia Vanni | Boston Herald | May 1, 2020 at 7:09 a.m.

One man’s trash is another man’s coronavirus cocktail.

Chef Gavin Lambert and Rachel Amiralian are truly mixing it up with a new drink invention, the WECO Seize, which actually uses kitchen scraps that most of us would likely chuck in the garbage. The couple, who recently co-founded their local, sustainable meal delivery service WECO Hospitality, uses spent lemon and ginger peels to make a spicy citrus syrup sure to brighten up this boozy libation.

A mixture of mezcal, muddled fresh produce and the aforementioned scrappy concoction, this adult beverage is like a smokey ray of sunshine. Whether you stir up a batch all on your own or order its mixer through WECO this week, we suggest you seize the day and raise your glass to sustainable drinking.

For lemon ginger simple syrup:
Lemon peels
Ginger scraps (optional)
Water
Granulated sugar
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Put your lemon peels and ginger scraps in a pot. Measuring first, add enough water to cover scraps. Add equal parts sugar and simmer over medium heat for 20 to 30 minutes. Strain and chill.

For cocktail:
2 oz. mezcal
1 oz. lemon ginger simple syrup
1 oz. lime juice
2 oz. pineapple juice
Mint, pineapple chunks and fresh jalapeño

In a tall glass, muddle mint, pineapple and jalapeño. Add mezcal, syrup and juices. Top off with ice, stir to mix and enjoy.