A bright and smokey version of the classic cocktail
Bringing a little bit of Mexico back to you just in time for the weekend! A classic cocktail from the South, margarita’s are typically made with tequila, but my personal favourite version uses mezcal instead. I’ve adapted the recipe from Mexico, The Cookbook to suit the smokey flavour and tested it more than a few times to make for the perfect Mezcal Margarita.
Above: Mixing up a cocktail at The Seawall Suite, which suits the bright drink perfectly. Take the full tour of the home here.
My biggest advice for mixing up this cocktail with success? Make it in a pitcher. This recipe serves 8 for a party, or 2 for a weekend. I like to mix a batch cocktail like this on a Thursday night to taste test, and then put the rest into a glass bottle with a stopper and into the fridge for ready to go drinks all weekend. Effortless entertaining, and the perfect way to brighten up any dark November night.
The Mezcal Margarita
- 3/4 cup fresh squeezed lime juice
- 2 cups Mezcal
- 3/4 cup Triple Sec
- 3/4 cup simple syrup
- 1/8 cup water
How – to
- Add all ingredients into a large pitcher and stir.
- To salt the rim of your serving glass, swipe a lime slice around the edge of the glass and then dip in a shallow dish of salt.
- To drink right away– add ice to a short glass and pour a single serving of the mixture over to chill.
- To store– cover the mixture in the pitcher, or decant into a glass bottle with a stopper and store in the fridge up to 4 days. Shake and pour over ice when ready to serve.
- Garnish each cocktail with a slice of fresh lime.
The Mezcal Margarita is the perfect excuse to enjoy a taste of summer this wintery weekend. Just add tacos!