MB MEZCAL MARGARITA #3

I was inspired to design this Mezcal Margarita after to our brief, but delightful time with James Beard nominated chef Rafael Rios of Ye-Yo’s Mexican Grille in Bentonville and Ye-Yo’s Mezcaleria in downtown Rogers, Arkansas. Rafael gifted us with a bottle of the WAHAKA Mezcal and before dinner was finished we were sipping this delicious cocktail on the back patio.

Mezcal is steeped in depth of flavor, and I found that a brilliant contrast to that complexity is the ultra fragrant Honeysuckle Bitters from our pals at Pink House Alchemy. There’s much happening in this drink: smoke from the Oaxaca spirit, flowers from the bitters, set against soothing lime and the heat of the jalapeno. Just like our friend, Rafael…this drink has many mysterious, exciting layers that we know you’ll come to love.

MB MEZCAL MARGARITA #3

Serves: 2 | Prep: 10 Minutes

INGREDIENTS

1 tbsp Tajin seasoning

1 tsp Coarse salt

4 oz WAHAKA Mezcal

4 oz fresh lime juice, about 6 fresh limes worth

1/2 oz Agave syrup

1 large jalapeño, sliced into 10 slices

2 oz Triple sec

6 shakes pH Alchemy Honey Suckle Bitters (or orange bitters)

TECHNIQUE

In a small bowl, mix together the Tajin seasoning and coarse salt.

Slice one of the limes into 4 wedges and run one of the wedges around the rim of each of the rocks glasses.

Dip each glass into the salt/seasoning mixture until the rim is coated. Then set the glasses aside.

Slice the remaining limes and juice them, you should end up with 4-5 ounces, depending on the size of your limes.

In a cocktail shaker, muddle together 4 slices of jalapeño with the agave syrup together.

Add 4 ounces of WAHAKA Mezcal, 4 ounces of fresh lime juice, 2 ounces of Triple sec, 6 dashes of Honeysuckle Bitters, and fill the rest of the shaker with ice.

Shake until well combined and chilled, then pour the strained margarita mixture into the rocks glasses filled with ice..

Garnish each glass with slices of jalapeño and a wedge of lime. Salut!