Tamarind Mezcalita
Mezcalita is the newest addition to the Margarita family. It is made with mezcal instead of tequila. The result is smoky and bold, perfect for tamarind’s sour notes. The spicy rim is indispensable for the complete effect.
Ingredients
- 2 shots mezcal, preferably Artesanal Espadín Joven type
- 1 shot tamarind purée, sweetened
- ¾ shot Cointreau or another orange liquor
- ½ shot lime juice
- Tajín chile powder and lime for the glass rim
- Fresh oregano, for serving
- Jalapeños, sliced, for serving
- Ice
Instructions
- Fill shaker with ice. Add mezcal, tamarind, Cointreau and lime. Shake vigorously.
- Push a lime wedge through the rim and a part of the side of the glasses. Cover with Tajín and fill with ice.
- Strain mezcalita over ice. Decorate with oregano and jalapeño.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
