See off dry January in style with this buzzy mezcal margarita with a hit of chilli. When we opened late last year, we got many requests for chilli margarita, which got us to thinking that we must be able to come up with something better. And so the ranch water was born: a grown-up margarita with the added smoky depth of mezcal, and soda to keep things light and refreshing. Serves 1. 20ml fresh lime juice, plus a little extra to rim the glass.
¼ tsp Tajín, to rim the glass. 40ml blanco tequila – we use Cazcabel. 10ml mezcal – we use Koch Elemental. ½ fresh jalapeño chilli. 1 pinch flaky sea salt. Soda, to top. Dip the rim of a highball glass first in lime juice and then in Tajín, to coat. Pour in the tequila and mezcal, then drop in the jalapeño and muddle (ie, bash) to bruise the chilli. Add the lime juice, a big handful of ice and the salt, then top with soda to taste and serve.
