A Note From feedfeed
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!
Recipe Card
Almond Simple Syrup:
ingredients
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon pure almond extract
- 1/8 teaspoon orange blossom water
Almond Simple Syrup:
Method
Step 1
For the syrup, bring sugar and water to a simmer in a small saucepan until sugar has dissolved. Off heat, stir in almond extract and orange water; let cool.
Margarita:
ingredients
- 3 ounces blanco tequila
- 1 1/2 ounces Aperol
- 1 ounce fresh lime juice
- 1 ounce almond simple syrup
- Crushed ice
- Tajín, for garnish
Margarita:
Step 1
Fill two rocks glasses or stemless tulip glasses with crushed ice. Add tequila, Aperol, lime juice, and almond syrup to a cocktail shaker, fill with ice, secure lid, and shake vigorously until thoroughly chilled.
Step 2
Strain margaritas into prepared glasses. Finish with a light sprinkle of Tajin and enjoy!