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!
Prep time 10 minutes
Cook time 3 minutes
Yield: Serves or Makes 1
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.
Combine agave and water in a small saucepan over medium-high heat. Cook until dissolved, 1-2 minutes, then cool completely.