Nothing says welcome to Mexico like a margarita, but the Mexican Caribbean likes to put its own twist on things. Whip up a memorable margarita with Mexican mezcal to slip into a world of bold tastes and refreshing, beat-the-heat bitters.
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, ½ cup of sugar and 1 ½ 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 ¾ cups.
The Washington Post, 2015, originally adapted from Adapted from Rick Bayless's Topolobampo restaurant in Chicago.