A margarita using both mezcal and tequila, with a hint of sweet almond for added depth
This take on the margarita uses both tequila and mezcal, with orgeat for a little balancing sweetness. It’s relatively straightforward, but complex in both execution and taste. When we came up with the idea, we applied the same principles as those we have in the kitchen, using only a few ingredients and letting the produce shine. We serve this straight up, but it’s also enjoyable over ice.
Chef Yahir Gonzalez and the bar team, Zapote, London EC2
