Marigold Mezcal Margarita Food

MEZCAL-TEQUILA MARGARITA

Steps:

• Prepare the salted half rim, if using: In a small shallow bowl or plate, sprinkle a thin layer of the sal de gusano. Run the lime wedge along half of the rim of a rocks glass, then dip the rim into the salt mixture.
• In a shaker, combine the tequila, mezcal, orange liqueur, lime juice and simple syrup. Add ice, cover, and shake vigorously until the drink is well chilled, about 15 seconds.
• Fill the glass with ice, then strain the margarita into the glass. Add the lime wedge; enjoy immediately.

MEZCAL MARGARITA #2

Steps:

• In a pitcher, combine the mezcal, Limonada, triple sec and bitters. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.
• Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake and strain into two 6-ounce martini glasses. Add 1/4 teaspoon orange zest to each glass and serve immediately. Repeat for the remaining margaritas.

MEZCAL MANGARITA

Steps:

• Tip the chopped mango into a blender and blitz with 50ml water (you may need to add a little more if it's a large mango).
• Pour the blitzed mango juice into a cocktail shaker with the mezcal, lime juice and agave syrup. Fill with ice and shake until the outside of the shaker feels ice cold. Strain the cocktail into a martini or coupette glass and garnish with a mango peel twist.

SPICY MEZCAL MARGARITA

Steps:

• Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 6- to 8-ounce glasses. Dip rims into sugar mixture.
• Combine jalapeno and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeno is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.