Mezcal Margarita 1.000

Dixie D. Vereen for The Washington Post

Jun 10, 2015

Ten year-old brandy, bitters and house-made limonada make for a distinctive, smoky cocktail at Topolobampo, where it is shaken at the table.

Make Ahead: You'll have plenty of leftover limonada, which can be refrigerated for up to 1 week. It's nice mixed with sparkling water.

Where to Buy: The mezcal and brandy called for in this recipe are available through Ace Beverage in Northwest Washington.


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Tested size: 1 servings

  • Coarse kosher salt, for garnish
  • 6 to 10 ice cubes
  • 1 1/2 ounces Wahaka Joven Espadín Mezcal (see headnote)
  • 1/2 ounce Torres 10 Imperial Brandy Gran Reserva (see headnote)
  • 2 1/2 ounces limonada (see NOTE)
  • 3 dashes Peychaud's bitters
  • Lime wedge or wheel, for garnish


Wet the rim of a cocktail (martini) glass. Invert it onto a dish of coarse salt to coat the rim.

Fill a cocktail shaker with the ice. Add the mezcal, brandy, limonada and bitters; seal and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the glass.

Garnish with the lime; serve right away.

NOTE: To make the limonada, combine 1 cup of fresh lime juice, 1/2 cup of sugar and 1 1/2 cups of water in a pitcher or glass container. Stir until the sugar has dissolved. Cover and refrigerate until well chilled. The yield is about 2 3/4 cups.

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Recipe Source

Adapted from Rick Bayless's Topolobampo restaurant in Chicago.

Tested by Bonnie S. Benwick.

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