Craving a margarita but fancier? Look no further than the Mezarita. That’s short for a Mezcal margarita (but spicy). A friend and I made this one a little special with the addition of cilantro lime syrup, which really took the flavor up a notch!
Recipe is below, but here is a how-to video:
For the syrup:
Boil one cup of water, 1/4 cup lime juice, one cup of sugar and about a cup to a cup and a half of chopped cilantro for about five minutes, stirring often. Lower the heat and simmer another five minutes until it thickens slightly, then strain in a glass jar. This will keep in your fridge for several weeks!
For the mezcal margarita (makes 2)
1 small salad cucumber or half of a regular cucumber, sliced 1 sliced jalapeño Reserve a pretty slice or two of each for garnish, put the rest in a shaker and muddle for dear life, until the flavors meld. Add the juice of a whole lime and half a lemon. Add about 3 oz (four if you like it a little stronger) of a good mezcal. We chose Casamigos and it didn’t disappoint. Add about one oz of the cilantro lime syrup. If you like it sweeter, add a little more. Shake these ingredients over ice, then strain into two glasses filled with ice and rimmed with honey and Tajin. Top with Top Chico or sparkling water of your choice.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.