Search Results for "tequila"

Adding Aroma to Cocktails: Rosemary Tincture

Aroma in Cocktails: Rosemary Tincture // stirandstrain.comRemember when I promised I’d stop posting so many recipes using rosemary? I lied; I’m sorry. Here’s just one more.

This is more a fun project than a recipe, if that helps any.

A few months back I explored adding aroma to cocktails by way of a Smoke Tincture. Today while we’re in the depths of winter I thought that a lovely, woodsy aroma would bring some warmth to our drinks.

Capturing essences for use as an accent to cocktails opens up the possibilities by adding another level to drinks. Even if those drinks are as simple (or for some not so simple) as a Martini. A Gin Martini is only as good as its base ingredients, but add another level with the deep sweetness found in rosemary and you’ve got something special. You could easily play off a London Dry for a more straightforward rosemary accent, or add to something as busy as Uncle Val’s gin and your senses are getting hit with both vegetal, floral and earthy notes. No need to go the simple route too. A gin fizz or, hell, you could pair some rosemary accents with a tequila or mezcal cocktail to highlight those notes.Aroma in Cocktails: Rosemary Tincture // stirandstrain.com

Before we get ahead of ourselves, let’s make the tincture first.

Rosemary Tincture

1/2 cup grain alcohol (151 proof)
1/2 cup rosemary leaves, cleaned and de-stemmed

Combine alcohol and rosemary in an airtight container. Let sit for 7 days in a cool, dark place, gently agitating once a day. Filter leaves out of the liquid through a fine strainer. Bottle into dropper bottles, or in an airtight container.

*Note: although the color of the tincture will start out bright green, it will naturally settle into a brownish color. Albeit, not as nice, but the aroma will still be present. 

Aroma in Cocktails: Rosemary Tincture // stirandstrain.com

Rosemary Martini

2-1/2 oz. gin, Fords Gin used here
1/2 oz. dry vermouth
1-2 drops rosemary tincture (recipe above)

In a chilled cocktail glass, add rosemary tincture and rise glass, pouring off excess. In a mixing glass filled with ice, stir gin and vermouth for about 20 seconds. Strain into prepared cocktail glass.

Here the subtle rosemary is a great companion for the juniper and citrus notes in the gin. It’s a pretty bright martini and that woodsy accent helps round out the drink.

Violet’s (Garden) Party

Violet's Garden Party Cocktail // stirandstrain.comThis week I’m dialing it back a little with the ingredients. I’m sure you lot would love it if the drink recipe didn’t include a laundry list of items that would mean at least two separate store trips. And possibly an Amazon purchase. I get it; I want simple sometimes too. But let’s not get too lazy. One item I have in my bar at home that may seem odd but worth picking up is violet liqueur.

But it tastes like flowers. Well, no, not really. While its uniqueness does come from the floral aroma, it imparts a delicate sweetness as well when used in moderation. You’ve had an Aviation, right? Did it taste like you were choking down a garden? If it did it wasn’t made properly, and if you really want a good one, check out the Improved version.

So let’s just get this out there, you will need violet liqueur for this drink. But, everything else you should have on hand, or have a neighbor who could help out.

A short while ago I was sent a copy of The Best Craft Cocktails & Bartending with Flair which I’ve been perusing as of late. Besides a multitude of more complex cocktail recipes, which are projects I always love, there were also the smattering of more approachable recipes that one is drawn to since it can be done with ingredients you probably have on hand. Today’s drink stems from one of those.

There are just 3 key players in this drink, but the complexity of each ingredient transforms this into a much livelier concoction than expected. Also, it doesn’t hurt that this is an easy drinker and that here in Southern California it’s pretty dang hot outside still in January. Perhaps you should turn your heat up and make one of these while watching the Travel Channel’s island report show. I swear it will help combat any SAD symptoms you may be experiencing.Violet's Garden Party Cocktail // stirandstrain.com

Adapted slightly from The Best Craft Cocktails & Bartending with Flair*
Yields two cocktails
3 oz. Partida Anejo Tequila*
1-1/4 oz. Bitter Truth Violet Liqueur
3/4 oz. freshly squeezed lime juice, Bearss used here

lime wedge for garnish

Mix tequila, violet liqueur and lime juice in a mixing glass 2/3 filled with ice to chill for about 20-25 seconds. Strain over a large ice cube in a rocks glass. Garnish with the lime wedge.

The violet liqueur is one of those “a little goes a long way” ingredients and I believe is actually a good match for another strong character found in the Anejo. I actually cut back the violet a 1/4 ounce from the original recipe and upped the lime juice a 1/4 ounce to balance my own ingredients. The result was a refreshing drink that was both floral and bright, and really a good day drink for me. The tequila I found to be more prominent on the nose but blended nice and evenly once mixed.

Anyone have any other recipes with Violet Liqueur? I’d love to hear about them!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Sudden Blush Cocktail

Sudden Blush Cocktail // stirandstrain.comOk folks, let’s shake off that sugar hangover from the last Low Rent Cocktail. Thank god those are only once a month! Now back to the class…

Can a cantaloupe be classy? I think so. No, wait. I KNOW so.

The last of the season’s melons had landed in my CSA basket and I stared them down thinking what to do with them. I’d made watermelon ice cubes, and a melon salad, but I wanted to showcase them in a cocktail. Last year I was all a-craze with this watermelon cocktail, the Salty Melon. I was making them by the pitcher with no shame what-so-ever and drinking them, mostly, all by myself. This year I decided on cantaloupe syrup. Surely I would find a cocktail to put it in…

But it sat next to the Dijon mustard for 3 weeks.

3 weeks and maybe a few days. Until a bottle of Dobel Tequila showed up on my doorstep.

As I have been desperately clinging on to daylight as it starts to get cooler here in Los Angeles, one reminder of summer, besides taco trucks, is melon gazpacho. There is something SO refreshing gulping down this sweet and savory soup. I like mine with a little heat, go figure, and a sprinkling of cilantro. So why not spike this melon syrup with a bit of tequila?

1-1/2 oz. Dobel Tequila*
1/2 oz. Cantaloupe Melon Syrup (recipe below)
1/4 oz. freshly squeezed lime juice
3 slices of serrano pepper with seeds removed, adjust according to your desired heat levels

cilantro sprig for garnish

In the bottom of a mixing glass, muddle the pepper slices with lime juice. Add ice, then add in syrup and tequila. Stir for about 30 seconds and then strain into a chilled coupe. Garnish with a sprig of cilantro.

For this cocktail, I wanted to keep the heat to just a flavor and tiny bit of fire. Overpowering the cocktail with too much spice kills the delicate cantaloupe flavors and in turn ruins the drink. The cilantro gives a nice aroma and you can decide whether to drop it in you drink or not. I almost always want more cilantro on everything, personal preference. The drink is well balanced between the earthiness of the tequila, the just-sweet-enough melon syrup, tart lime and touch of spice. The sudden blush refers to the color the drink takes as you pour it, turning a cloudy silver to a peachy blush color with tiny specs of red from the pepper (yours might have tiny green, orange or yellow depending on your pepper).

One word on the garnish. I think the cilantro looks dainty and fragile, Christopher says it looked sad. I think that if we were looking at a bunch of a Ballerinas I would think they looked dainty and he would probably think they were all sad statues.

 

Sudden Blush Cocktail // stirandstrain.com

Cantaloupe Syrup

1/2 cantaloupe, orange flesh only cut into cubes
1/2 cup sugar
1/2 cup water

In a nonreactive medium sized sauce pan, combine sugar and water over medium heat. Throw the cantaloupe chunks into the pan and with a potato masher or large fork, crush the melon, breaking it down into the sugar water. You want it to resemble the consistency of a thick soup, with no visible large melon chunks. Bring mixture to a boil and then let simmer over low heat for a half hour. Stirring occasionally. After 30 minutes, remove from heat, cover and let cool completely. Fine strain mixture into an airtight bottle. Add 1/2 ounce of vodka if not using entire syrup completely. Refrigerate until ready to use.

*This bottle of Dobel was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page

Mixology Monday LXXVII Roundup: SMOKE!

Mixology Monday LogoA BIG thanks to everyone who participated in this month’s Mixoloy Monday! Recipes that call for setting something on fire hold a dear place in my heart. So many impressive posts, and a number of participants even put up multiple recipes, showcasing tons of ways to get smoke into a cocktail.

To the newbies, welcome to the party. For those of you coming out of hibernation, welcome back! And to those familiar faces here, thanks for sticking around. All of you make this close-knit community a fun place to be.

So let’s begin at the beginning. After the jump!
(more…)

Red Ruth Cocktail

Red Ruth Cocktail // Stirandstrain.comLos Angeles over the past few years has become laden with some of the best craft cocktail bars in the country (deal with it New York). But where will you find me come Happy Hour on a Tuesday? Probably bar-side at the Tonga Hut out in the Valley. A darkly lit Tiki Bar nestled in-between a model train shop and a store front bridal “boutique”, this place sees my face almost weekly. Why? Currently I am trying to complete the Grog Log along with fellow drink/food blogger Nathan Hazard so that after completing the imbibing of all 90-something drinks on the list (within one year), a plaque with my name will be placed on the wall of this darkly lit Valley bar. But still, why bother you ask? I love having goals. But really, it’s a great way to become VERY familiar with Tiki drinks and all the ways the flavors come into play. This bar does a lot of in-house mixes and syrups and the woman running the beverage program, Marie, takes it all to heart and is adamant about making Tiki drinks taste the way they were meant to taste from way back in the heyday of Tiki days. I appreciate it. If you’ve trolled around my blog long enough now, you would see that I share the same sentiments when it comes to cocktails. Even tiki cocktails can be craft.

So why am I writing about this? Besides needing something to write about for an intro, I was over at the Tonga Hut the other night completing my list and tasted the Cruzana cocktail. Its ingredients were modest: grapefruit, maraschino syrup, rum. It was not very sweet, and had a lovely bitter quality to it that I enjoy in cocktails, which got me thinking… how could I expand on this? Twist it into something my non-Tiki drinking friends would like to have? Take the rum out and make a syrup!

And so I did just that.

Let’s ignore the beige walls and countertop in the photo. This was perfected over the 4th Holiday at my in-laws, who love beige. Let’s just focus on how tasty and refreshing this drink is when temps are soaring over 90 lately.
cherry-syrup //stirandstrain.com

The first ingredient I sought to improve upon was the cherry syrup, or rather, the dredges from the kool-aid colored cherries. Cherries are in season right now, why not make a super-tasty syrup from them? It barely takes any effort other than pitting them. But that’s what a cherry pitter is for. Bam, done in two minutes.

Fresh Cherry Syrup

1 cup water
1 cup sugar
1 cup pitted cherries
1/2 oz. freshly squeezed lime juice
1 oz. freshly squeezed meyer lemon juice
1/2 oz. grenadine (home made is best!)

Combine first three ingredients in a saucepan over high heat. Bring to a boil. Remove from heat, cover and let sit for two hours. Strain solids from liquids and add next three ingredients to mix. Stir to combine. If not using immediately, add 1/2 ounce of vodka to mix, or leave out vodka if using within 2 weeks.redruth-cherry

The syrup produces a fresh cherry flavor with light syrup. It’s more juicy than syrupy. The citrus and grenadine balances the syrup out from being too subtle in flavor. They act almost like bitters in that it rounds it out to a fuller flavor. And on a side note, I could totally pour this all over some pancakes. Just FYI.

And then there was the drink.

2 oz. St. George Botanivore Gin
2 oz. freshly squeezed white grapefruit juice
3/4 oz. home made cherry syrup (recipe above)
2 drops of Miracle Mile Chocolate Chile Bitters

3 Luxardo cherries for garnish

Combine all ingredients in a shaker 2/3 filled with ice, shake and pour unstrained into a Collins glass. Garnish with Luxardo Cherries.

Like I said, I took the rum out, and the flavor profile completely changed. That sweetness and spice from the rum took a backseat in the cherry syrup, and a more botanical, herbaceous flavor moved to the front. The bitters tone down the sweet just enough. Citrus flavors are complimented by the bright, herbaceous gin. I specifically used this gin from St. George spirits to create a more interesting layer with the fruits and in the end, a refreshing summer drink that moves away from the realm of Tiki.

This past weekend I was asked “what makes a drink tiki?”, and admittedly, I was stumped to have a concrete answer. Is it a drink with rum? Well, no. There are drinks in the Grog Log with vodka, whiskey and gin. Is it the tropical flavors? Again, not necessarily. And at that point I realized I couldn’t give a concrete answer. Maybe it’s all in the garnish, the presentation…the state of mind! Regardless, here, by switching out the gold rum with a gin, and having some softer fruit flavors, the cocktail no longer is a tropical drink and more in line with just something for summer. Thoughts are always welcome on this subject….

Mixology Monday: Lazy Sunday Punch

lazy sunday punch // stirandstrain.com

mxmologo

Sundays should be lazy. You shouldn’t have to think that far ahead in your day; events should just roll in and out. And no one judges you if you stay in your soft clothes until Monday morning. This drink came about in that lazy Sunday way. There was definitely a driving force behind it. Mixology Monday was due the next day, and clearly I had to produce something to show for it. Not to knock this month’s theme Drink Your Vegetables, hosted by Fogged In Lounge (whose blog name is so fantastic by the way). This month has just been particularly hard for posts due to outside circumstances, any other month I could have been running wild with fennel and kohlrabi and other vegetables. But here I am on Sunday with a couple cucumbers, and a blender, in my yoga pants.

Mainly when I think of cucumbers I think light, refreshing, and I wanted this drink to come off that way. And it does. It’s not very sweet, although it is sweet enough for me. There is an overwhelming taste of cucumbers, which is the point since we are highlighting veggies here, but it’s not like drinking a V-8. The citrus gives a nice sweet-tart bite, while the elderflower and rose water take away some of the ‘green-ness’ of the drink with a peppery finish from the mint. The tequila is very soft in the background, cucumbers are surprisingly overpowering in flavor. I chose to blitz it all with ice since it seemed like a perfect way to imbibe it on this warm afternoon.

If you find the need for a bit more sweetness, a 1/4 to 1/2 ounce of simple syrup should do the trick.lazysundaypunch-2

4 oz Cazadores Tequila Blanco
1-1/2 oz St. Germain
4 oz freshly squeezed oro blanco grapefruit juice (or sub white grapefruit)
3/4 oz freshly squeezed lime juice
1/4 oz rose water
2 small cucumbers, peeled and seeded
small handfull of mint leaves

1 cup of crushed ice
cucumber spear for garnish

Add all ingredients except ice to a blender and blend for 15 seconds to combine. Add ice and blend for another 15-20 seconds. Pour into chilled margarita glasses or oversized martini glasses. Garnish with cucumber spears.

I am just realizing that this post is also killing two birds by getting a MxMo post up and getting another round of drinks for two into the mix. Although this makes more like drinks for two and then some.

Satan’s Breath

satans-breath-1At some point in the last 10 years I’ve developed a tolerance for heat in my food. I’m a sucker for foods that make me cry just a little. Those that I’ll sweat over but clean my plate (hello Thai food!). And the other day I realized maybe a cocktail could be just as satisfying with the right amount of heat. Also, I had picked up a sampler pack of The Bitter End Cocktail Bitters and I have been looking for a cocktail to use them in. I had sampled the Memphis bitters at Bar Keeper here in LA and with just one drop my mouth was on fire. Awesome.

My Tres Palmas cocktail includes some jalapeños, but they sit way in the back and don’t come out to mingle very much. What I really wanted was a cocktail that breathed fire.satans-breath-2

This particular cocktail took much more trial and error than I was expecting but I was determined to get the right balance of sweet and heat. The first batch I made with Gin and most of a chili pepper thrown in. It resulted in something akin to drinking MACE. Second round I subbed out the gin with añejo tequila, a much richer flavor, but still almost undrinkable due to the amount of pepper I had opted to keep in. There was also a missing element and I turned to the kumquats dying a slow death on my counter. That bite of citrus and a bit less hot pepper and I’d hit it out of the park.satans-breath-3

Be forewarned! As this drink sits it steeps and the heat develops more. So if you want to lessen that, use less jalapeño with no seeds, or just drink it very quickly. Your choice.

1-1/2 oz Don Julio Añejo Tequila
1-1/2 oz Cynar
2 slices of fresh jalapeno
2 whole kumquats sliced in half, seeds removed
1 hefty drop of The Bitter End Thai Cocktail Bitters

Muddle jalapeño and kumquats together in a mixing glass. Add the rest of the ingredients and fill the shaker 2/3 with ice. Shake and double strain into a chilled cocktail coupe.

Sweet heat is a lovely way to describe this cocktail. The nose is all citrus with a touch of bittersweet from the Cynar. That sweetness continues through the first sip where the heat immediately kicks you in the back of the throat but then softens with a rich smokiness from the Añejo. Tequila and Cynar blend well making this cocktail seem less like ‘tequila’ and more towards something brown and bitter, with only subtle tequila hints. Besides heat, the jalapenos also provide a grassiness that makes the whole cocktail more of a bittersweet flavor overall.

Sweet, smoky, fire. What I think a devil’s breath would be like. Enjoy at your own risk!

Mixology Monday: El Jardín de mi Abuela

longmargarita-4
mxmologoMixology Monday time again; how quickly this year is flying. This month’s host is Stewart Putney of Putney Farm who has asked us to “invert” our cocktail ingredients.

When I first read the announcement I was all on board for busting out some of my crazy chemicals and turning liquids into solids, etc… until real life got in the way and I had to abandon those ideas real fast. Some day you’ll see some posts on that, some day.

Instead I liked the idea of turning a cocktail into a ‘long drink’ and having a new batch of hibiscus infused tequila on hand I opted to make one from a Margarita recipe. Not just stopping at switching the proportions of the tequila and lime juice around, I added some extra touches to turn the other ingredients on their heads. Lime wedges encased in ice? Yes. Dry Orange Curacao syrup? Why not. Vanilla salt?! Let’s do that too!

Sometimes I want a project to work on, and this particular cocktail seems to be just that. However, once you make a couple of the ingredients that go into this, you can use them in lots of other ways. That vanilla salt is going atop some dark chocolate cookies soon. And the limeade is perfect without the booze in it too.

Let’s build this.

2 oz. Hibiscus Infused Tequila (recipe on this post)
1/2 oz. Ferrand Dry Orange Curacao Syrup (recipe below)
6 oz. Limeade (recipe below)
3 drop of Bitter Tears’ “Hina” hibiscus and rose bitters
pinch of vanilla salt (recipe below)

lime wedge ice cubes (add lime slices to ice cube tray and freeze)

longmargarita-1

Build the drink by adding lime wedge ice cubes to a Collins glass. Pour in tequila, syrup and limeade. Add the bitters and pinch of salt and stir with a straw gently to combine.longmargarita-3

Limeade Recipe

3 cups of water
1 cup of freshly squeezed lime juice
3/4 cup of sugar

Heat all three ingredients over medium heat and stir to combine. Cool and transfer to a pitcher. (Those may look like lemons, but the Bears limes from my in-laws trees are more yellow than green this year).longmargarita-2

Ferrand Dry Orange Curacao Syrup

1/2 cup of Ferrand Dry Orange Curacao

Simmer the curacao over medium heat until reduced in half. This can take about 10-12 minutes. Cool and bottle.

Vanilla Salt (this recipe is adapted ever so slightly from The Chocolate of Meats website)

1/2 Tahitian vanilla bean
1/4 cup of kosher salt

Combine the salt and vanilla bean and shake vigorously. Let sit for a few hours before use to allow the vanilla bean scent to permeate the salt. Store in an airtight container.

The result? Instead of a strong tequila forward/ sweet and sour mix, this cocktail becomes a softer, lighter version that is both fruity and floral, with a bite of citrus at the finish. Hibiscus and lime are a wonderful pair, and with a pinch of the vanilla salt, this drink is well balanced. I purposely made the limeade not too sweet so that I could control that with the orange curacao syrup. That syrup’s sweet orange contrasts quite well with the tart lime, creating a more dynamic version of a sweet and sour mix. The drink also has strong floral notes from the hibiscus tequila that are pushed forward more from the bitters and from the vanilla salt due to the Tahitian vanilla bean. Tahitian vanilla is more floral than Mexican or Madagascar vanilla beans. Don’t worry though, this doesn’t taste like perfume.

The name? It translates to the garden of my grandmother. And that came about because the rose scent and the hibiscus flowers reminded me of her garden. Why in Spanish? It’s a riff on a Margarita. I couldn’t just name it in English.longmargarita-5

Thanks to Frederic for keeping Mixology Monday alive and to this month’s host Stewart. Cheers!

I’m trying to be better about posting the roundup post for MxMo. Here’s this month’s!

Mixology Monday: Smoke on the Vine Cocktail

For this month’s Mixology Monday, I found myself with an already half-concocted recipe I could leap off with for January’s theme of “Fortified Wines”. Which was great, because I’ve already given up on resolutions and have been spending my time waiting for the temps to rise nursing Hot Toddies to my heart’s content not posting on here and needed an already running start. Hosted this time around by Jordan Devereaux of Chemistry of the Cocktail, he’s asked us to try our hands at mixing fortified wines (sherry, port, etc…) into a cocktail.

I usually enjoy a glass of Port by itself, but have yet to delve very far into trying much else with them. After reading through the PDT Cocktail Book lately, I noticed a few drinks calling for Port and Sherry as an ingredient. This piqued my interest and spawned an earlier version of this cocktail. Needing some guidance for proportions, the end result, Smoke on the Vine, is a variation on the La Perla cocktail (a tequila and sherry base that I subbed out Mezcal and a Tawny Port for).

This particular cocktail project also helped make Twitter useful for me. Last month, I got so busy with Holiday crap that I forgot all about checking websites and missed the last assignment. This month I changed my settings to get an alert whenever the MxMo account tweets, which thankfully is not every 30 minutes. Now I can just let my phone remind me about such things.

And here we go…

1-1/2 oz Vida Organic Mezcal
1-1/2 oz Yalumba Antique Tawny Port
3/4 oz Rothman & Winter Apricot Liqueur
2 dashes of Miracle Mile Forbidden Bitters
Lemon peel for garnish

Fill a mixing glass 2/3 with ice, add all ingredients except for garnish. Stir and strain into a chilled cocktail glass or coupe. Twist the lemon peel over the drink, expelling the oil into it and drop the peel in.

Mezcal sometimes needs a strong companion in a drink, otherwise it will dominate the palate, your nose, and anything else it comes into contact with. Dividing the main stars of the drink up 50/50, the Port provides a syrupy sweetness that balances well with the savory nature of the Vida. It also gives the drink a nice, rich mouthfeel. Adding a touch of acidity and your first hit on the nose, the lemon oil and lemon peel are more than just a garnish. Opting for a wide open glass, your nose will sink into that lingering lemon oil mixed with the strong hit of mezcal, punching everything up until you sip into the sweet layer of Port. And that Apricot liqueur! I’m putting it in all kinds of drinks lately. Notes of cumin and wood, as well as a necessary dryness provides that last balancing act for this cocktail to work. The bitters, while just barely there, I found cut the sweetness back by just the right amount (earlier takes of this drink, while pleasant, tipped a bit too much to the sweet side making the drink sit flat).

Now I can pat myself on the back for getting this done and get back to business on here thanks to the MxMo gang.

************************************

Here’s the round up post of everyone’s drinks from this month’s MxMo!

The Bar Keeper Margarita

I’m not usually a big tequila drinker unless there is a plate of tacos and refried beans in front of me. It also helps if a Mariachi Band is playing 10 feet in front of me. This weekend the stars aligned. I had a craving for nachos earlier in the week but didn’t want to go out. So my husband picked up some fixings and chose the most expensive bottle of tequila he could find… at a Ralph’s supermarket. Which, actually, was kind of pricey at $40. So I made us margaritas based on Regan’s recipe and he made giant mounds of nachos.

Fast forward to a Saturday soon after and my bi-weekly visit to Bar Keeper in Silver Lake (if I lived walking distance to this place I’d go broke in a month). With a running list of ‘extras’ for our bar, I try and make one special purchase every time I’m at the shop while stocking up on the usually necessities. This time it was a bottle of Dry Orange Curaçao. I ended up in a conversation with the owner, Joe Keeper, and he begged me to try it just by itself, on ice, and I’d be blown away (which frankly was just fantastically delicious). And then proceeded to give me a rough recipe for a margarita using this Curaçao. The kicker? Atomizing some Vida Mezcal over the finished product. Nice touch, I just happened to have a bottle of that at home.

Immediately upon arriving home I was so smitten with this recipe that I broke out everything and then realized, well, an atomizer I did not have. Not even a spray bottle. The question then was just how much of the Mezcal should make its way into the drink? If one is just spritzing it over the top, then you don’t need that much to go into the drink. My first attempt was a 1/4 ounce, completely killing the drink. All smoke and no other flavors.

So on the next take I tried just rinsing the glass with the Mezcal. Perfection.

Just as described by Mr. Keeper, you first get hit with a smoky aroma from the Mezcal and then that wonderful sweet Curaçao, the tequila and a tangy citrus bite from the lime juice. It was really better than any margarita I’d had out with a Mariachi band and plate of tacos.

This drink I give all the credit to the folks over at Bar Keeper who constantly help fill up my liquor bucket list, and who are always as enthusiastic about cocktails as I am.

1-1/2 oz. Avión Silver Tequila
1 oz. Ferrand Dry Orange Curaçao
1/2 oz. freshly squeezed lime juice
pinch of smoked sea salt
Vida Mezcal for rinse
lime wedge

Rinse a chilled cocktail coupe with about 1/2 tsp of the Mezcal. Toss remaining liquid. Combine tequila, curaçao, lime juice and salt into a shaker half filled with ice. Shake well to combine and strain into coupe. Garnish with lime wedge.

Why is there no salt rim on this margarita? I find that a small pinch of the smoked sea salt shaken into the drink fulfills my need for salt without feeling like you are crunching on a salt lick, and it keeps the glass nice and clean. Granted, if you like crunching on a salt lick, by all means, rim away!