While I haven’t been traveling, I have been experimenting with a lot of recipes with global ingredients. I’ve been working my way through some new recipes. Both from Cocktail Codex and some of my favorite Instagram bartenders. From time to time, I am also making up some variations of my own. There’s one cocktail in particular that I have wanted to share it with you. I think what makes it so good is that it contains all five tastes—salty, sweet, sour, bitter, and umami. Plus, two additional flavors that aren’t official tastes—spicy and smoky. If you have enjoyed my tips to up your at-home cocktail game, I think you’ll like the Fire Margarita. It pays homage to my postponed trip to Oaxaca. So looking forward to that trip once this time is over!
Smoky, Sweet, Sour
I love margaritas with mezcal. It offers the perfect blend of spirits. The two pictured here, Tequila Ocho Plata and Mezcal Vago Elote, are my absolute favorites. Part of what makes them so good is that they are both crafted in the original ways – slowly, without additives, and in small batches. You can use any tequila or mezcal you have.
Using fresh lime and simple syrup or agave, instead of a pre-made mix, is also key to an amazing margarita. You can also easily dial the sweetness up or down to your preference very easily. I have been lucky with the quality of limes I’ve been buying in the store lately. (I recall a shortage last year that led to sad, small fruits in stores.) Some bartenders will double strain cocktails with fresh fruit in them, to remove any pulp, but a margarita benefits from the little, sour gems. So I would just strain out the ice when you serve.
Bitter, Salty, Umami, Spicy
While you have likely encountered a margarita with mezcal, these two ingredients are what sets this drink apart. (And are what I am crediting myself with adding to a classic mezcal margarita recipe.) The bitters are very unique. (If you want to learn more about bitters, check out my post about Crude Bitters here.) Crude makes their “No No” bitters with nine different peppers and it is hot, but two droppers are just about perfect in this recipe. You can always add more if you like more spice! You can order their bitters online.
The salt was recently procured at the Jacobsen Salt Company store in Portland, OR (on my last trip prior to quarantine). I was talking to the cashier and mentioned that I liked mezcal. She suggested that I might like their San Pablo Worm & Chile Salt (which I can’t find in their online store but found at the link provided). It sounded a little weird, but I tried it and it was really unique. The toasted worms are very ground up (see super-close up image) so you might not even know they are there. The combination of the worms (umami flavor) and the salt, just really make the drink flavors pop. Plus, as someone who hates a salted rim on a margarita, it gets the job done without the mess and being overly salted. If you have a salt infused with spice, that would work too.
The Fire Margarita
- 1.5 oz mezcal (Mezcal Vago Elote suggested)
- 1.5 oz tequila (Tequlia Ocho Plata suggested)
- 1 oz fresh squeezed lime juice
- 0.5 oz agave (or 1 oz simple syrup)
- 2 droppers Crude Bitters "No No" bitters
- 1 pinch Jacobsen Salt Co. San Pablo Worm & Chile salt
- Combine all ingredients into a shaker.
- Shake with ice.
- Single strain over ice of choice.
Let me know if you try this out and what you think! In the meantime, I hope you are doing well and are continuing to find new things to try. I am trying to master a one-handed shake, which is so hard with small hands, but I am getting there. Until next time, cheers!