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Susan and Ted Axelrod

Susan and Ted are a writer and photographer team who met while working for a magazine — Susan reviewing restaurants and writing food features, Ted photographing them. When Ted left the magazine for a freelance career, they launched their blog, Spoon & Shutter in 2010 as a way to keep doing what they love, together. After many years in Northern New Jersey, they are thrilled to be living in Maine, where Ted's clients occasionally include restaurants and food businesses. When they're not working, cooking, rehabbing their old farmhouse or hanging out with their two cool dogs – Ella and Dixie – they're having a blast exploring this spectacular state. To reach Susan, email saxelrod [at] or follow her on Twitter: @susansaxelrod To reach Ted, email ted [at] or follow him on Twitter @TedAxelRodPhoto .

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Posted: January 23, 2015

Zapoteca’s Mescalita de Piña

Written by: Susan and Ted Axelrod
Mescalita de Pina photographed at Zapoteca.

Mescalita de Pina photographed at Zapoteca.

All photos by Ted Axelrod.

It’s the time of year when I can easily fritter away a couple of hours perusing travel sites, searching for deals on trips to places with warm turquoise water and swaying palm trees. In all likelihood however, a Caribbean getaway is destined to remain a fantasy — we save our vacation for the glorious summer here in Maine.

So we content ourselves by escaping via food and drink: a bucket of steamers at J’s Oyster to remind us of July days in the midcoast; tropical cocktails and ceviche at Zapoteca to transport us to a beach in Mexico.

Whether you enjoy it at the restaurant or make it at home, this sweet-spicy drink from the cocktail menu at Zapoteca will take you from snow and ice to sand and sun.


Making the cocktail at Zapoteca

Mescalita de Piña

2 – 2 inch cubes pineapple – grilled
6 cilantro leaves
2 thin slices jalapeno
1/2 ounce agave nectar
Splash of pineapple juice
1 1/2 ounces mezcal
Squeeze of fresh lime juice
Wedge of pineapple for garnish.

Muddle pineapple, cilantro leaves, jalapeno slices and agave in short rocks glass until slightly combined. Add ice cubes.

Top with a splash of pineapple juice, mezcal and a squeeze of fresh lime juice. Stir and garnish with pineapple wedge.

Note: Zapoteca has been one of Ted’s photography clients.

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