This take on the margarita uses both tequila and mezcal, with orgeat for a little balancing sweetness. It’s relatively straightforward, but complex in both execution and taste. When we came up with the idea, we applied the same principles as those we have in the kitchen, using only a few ingredients and letting the produce shine. We serve this straight up, but it’s also enjoyable over ice.
Zapote 70
30ml blanco tequila – we use Casamigos
5ml mezcal – we use Ojo De Dios eight-year-old
15ml orgeat syrup – we make our own, but Giffard do a good one (or 5ml Disaranno or 2 drops of almond essence)
20ml fresh lemon juice
1 strip lemon peel, to finish
Put all the liquids in a shaker, add a big handful of ice and shake for 30 seconds. Double strain into a coupette (chilled, if you like), rub the lemon peel around the rim of the glass and serve.
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Chef Yahir Gonzalez and the bar team, Zapote, London EC2
