Cinco de Mayo is celebrated, in the United States, mainly with a copious amount of drinking. We're joining in, but figure we might as well do it with class. In that spirit, we asked some of L.A.'s leading bartenders for their favorite margarita recipes.
This one comes from The Tasting Kitchen in Venice, where Justin Pike is the head bartender. It is uses mezcal, which is similar to tequila in that it too comes from agave, but the flavor is smokier and perhaps even more complex. The brands mentioned here are suggestions -- they'll make the drink excellent, but make do with whatever you can find.
2 oz. Del Maguey Chichicapa Mezcal
1 oz. Cointreau
¾ oz. Lime Juice
Pinch of Kosher Salt (for the rim)
Lime Wedge (as garnish)
Shake, strain over large rock (of ice, of course) and serve with a kosher salt rim and lime wedge garnish.
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