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.
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.