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.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 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

Directions

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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