The things that will blow your mind at Hotel Escondido are not lacking: the perfect castaway beach, whales gently passing by a mere few meters away from your hammock, cabanas lost in wild nature and the most perfect mezcal margarita! Mezcal comes from the region and although made from the same plant as tequila it has a slightly smokier taste to it which perfectly balances the lime juice in this recipe. The people at Hotel Escondido kindly shared this recipe with us for you to reproduce at home until you make it there in person.
Ingredients for 1 glass
- 45 ml Mezcal Espadin ( any other Mezcal will do too if you can’t find this type)
- 30ml Cointreau
- 30 ml Lime Juice
- 15ml simple syrup ( for a low GI versioin replace with agave syrup. Start with a small teaspoon and add more to taste if needed)
- Ice cubes
- Lime wedge to cover the glass’s rim
- Tajin or slighly coarsed salt mixed with a bit of ground chili pepper to cover the rim of the glass
- Basil leaf to decorate ( optional)
Instructions
– In a shaker add all the liquid ingredients over the ice cubes. Shake well, taste and add more agave syrup if needed.
– Use the lime wedge to gently cover the rim of a whisky sized cocktail glass with a bit of juice.
– In a small plate larger than the diameter of your glass pour some Tajin (or your salt-chili mixture). Tip your lime rimmed whiskey glass upside down and gently dip it into the mixture until the rim is covered with salt.
– Fill the glass with ice cubes.
– Pour the Margarita from the shaker into the glass.
– Decorate with a basil leaf.
Salud!
