Benny’s Margarita cocktail recipe
“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.
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Cooking tools:
- Mortar and pestle
- Airtight container
- Saucepan
- Stove
- Spoon
- Chef's knife
- Cutting board
- Rocks glass
- Cocktail shaker
- Fine-mesh sieve
- Jigger
- Plate
Ingredients
- Orange wedge, for rubbing
- Ice cubes, to serve
- 60 ml mezcal, such as Nuestra Soledad mezcal
- 3 tsp lime juice
- 4 dashes of orange bitters, to serve
- Spicy-orange salt rim
- 1 large dried orange peel slice (see note), coarsely chopped
- ¼ dried habanero chilli (see note), crushed
- 60 gm sea salt flakes
- Benny’s cordial
- 160 ml orange juice
- 160 gm caster sugar
- Finely grated zest of ½ orange
- 1 large dried ancho chilli (see note)
- 5 gm ginger (about 1cm), finely grated
- 3 cloves
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