Mezcal, Lambrusco, Lacto-Fermented Strawberry Simple Syrup, Strawberry Top–Infused Génépy, Orange
Bartender Steve Yang of Slack Tide Fish Co. | Richmond, VA
Adapted by StarChefs | FEbruary 2026 | Photo: Will Blunt
INGREDIENTS
Strawberry Top–Infused Génépy:
750 milliliters génépy
100 grams strawberry tops
Lacto-Fermented Strawberry Simple Syrup:
1 kilogram chopped strawberries
20 grams kosher salt
500 grams granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
30 milliliters mezcal
Lambrusco
Orange wedge
METHOD
For the Strawberry Top–Infused Génépy:
Heat the water bath of an immersion circulator to 150°F. Combine all ingredients in a vacuum bag. Seal and cook sous vide 1 hour. Let cool. Strain, bottle, and refrigerate.
For the Lacto-Fermented Strawberry Simple Syrup:
Combine strawberries and salt in a vacuum bag. Mix to evenly coat. Seal and let sit 4 hours at room temperature. Transfer to a Vitamix Commercial blender. Add sugar and 500 grams water. Blend until smooth. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a shaker with ice, combine mezcal, 30 milliliters Lacto-Fermented Strawberry Simple Syrup, and 15 milliliters Strawberry Top–Infused Génépy. Shake until chilled. Strain with a Collins glass with ice. Top with Lambrusco. Garnish with orange.
