Drinking Cinco de Mayo: The Mezcal Margarita from The Tasting Kitchen | KCET
Drinking Cinco de Mayo: The Mezcal Margarita from The Tasting Kitchen
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.
Huell investigates a onetime tradition, the Yosemite Firefall, and experiences the natural version of the "Firefall" at Horsetail Fall. Huell calls it "one of the most magnificent sights you'll ever see in your life."
Deportations, Assassinations, and Dictator Nations: A Timeline of U.S. Intervention in Latin America
Begun in 1970, the Blue Ribbon Children’s Festival is California’s longest continuing free arts education initiative and has introduced more than 845,000 young L.A. students to the magic and inspiration of the performing arts.