We’re all about a good cocktail, so when Chef Brad Warner of Bodegra Negra offered to come by to make margaritas and tacos, we were ready for a little Feedfeed happy hour. However, these weren’t your average margs. Charred limes and muddled arbol chile add smoke and spice to this mezcal cocktail for complexity unlike anything you’ve had before! The only thing that made it better is that platter of tacos Chef Brad prepared for our team!
For the Lime Margarita
- 2 limes, 1 halved and 1 sliced
- 2 dried arbol chiles, 1 stemmed and seeded, 1 whole
- 1/ 2 an ounce agave syrup, recipe below
- 2 ounces mezcal
- 1 ounces Cointreau
- Black lava salt, for garnish
To Make the Lime Margarita
Heat a cast iron skillet over high heat. Char the lime halves and slices, about 2-3 minutes. Transfer to a plate.
In a cocktail shaker, muddle 1 charred lime half with stemmed and seeded arbol chile. Add ice to the shaker, then add agave syrup, mezcal and Cointreau. Squeeze the juice from the other charred lime half into the mixture and shake vigorously.
Rim a glass with one of the charred lime slices, followed by black lava salt. Fill with fresh ice, then strain cocktail into glass. Garnish with whole arbol chile and 2 charred lime slices, then serve.
For the Agave Syrup
- 1/ 4 cup agave
- 1/ 4 cup water
To Make the Agave Syrup
Combine agave and water in a small saucepan over medium-high heat. Cook until dissolved, 1-2 minutes, then cool completely.