A margarita, but made with smoky mezcal and the nutty backnotes of manzanilla

The impulse behind this was people’s enduring love of a margarita. We generally look to sherries or vermouths as key ingredients in our cocktails, but for this we wanted something that our guests would feel at ease with, while also being a little intrigued. Mezcal’s smoky notes work really well with the citrus notes in a classic margarita, so we opted for that as the base spirit, rather than tequila, while the addition of manzanilla lends the drink a lovely, complementary nuttiness.

Elinor Blair, bar manager, Bar Flor at Wildflowers , London SW1

A margarita, but made with smoky mezcal and the nutty backnotes of manzanilla

The impulse behind this was people’s enduring love of a margarita. We generally look to sherries or vermouths as key ingredients in our cocktails, but for this we wanted something that our guests would feel at ease with, while also being a little intrigued. Mezcal’s smoky notes work really well with the citrus notes in a classic margarita, so we opted for that as the base spirit, rather than tequila, while the addition of manzanilla lends the drink a lovely, complementary nuttiness.

Elinor Blair, bar manager, Bar Flor at Wildflowers , London SW1

A margarita, but made with smoky mezcal and the nutty backnotes of manzanilla

The impulse behind this was people’s enduring love of a margarita. We generally look to sherries or vermouths as key ingredients in our cocktails, but for this we wanted something that our guests would feel at ease with, while also being a little intrigued. Mezcal’s smoky notes work really well with the citrus notes in a classic margarita, so we opted for that as the base spirit, rather than tequila, while the addition of manzanilla lends the drink a lovely, complementary nuttiness.

Elinor Blair, bar manager, Bar Flor at Wildflowers , London SW1