Margarita Del Sol Recipe

Inspired by Marrow

Time45m

Serves1

cilantro infused tequila, mezcal, corn, yellow pepper

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Ingredients

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Cilantro Infused Tequila

3.17 cup (750 ml) Tequila

1 bunch Fresh Cilantro

Cocktail Components

3 3/8 tbsp (50 ml) Mezcal

3 1/2 oz (100 g) Fresh Corn Kernels

1 medium Yellow Bell Pepper

2.03 tbsp (30 ml) Fresh lime juice

1.01 tbsp (15 ml) Simple syrup

to taste Celtic sea salt

as needed Ice

Garnish

4 sprigs Cilantro Leaves

1 Lime Wedge

Method

Cilantro Infused Tequila

Infuse the Tequila

In a clean glass jar, add the tequila and the fresh cilantro. Seal the jar tightly and let it sit at room temperature for 24 hours to allow the flavors to infuse. After 24 hours, strain the tequila through a fine mesh sieve to remove the cilantro.

Prepare the Cocktail

Combine Ingredients

In a cocktail shaker, add the cilantro infused tequila, mezcal, fresh corn kernels, diced yellow bell pepper, fresh lime juice, simple syrup, and a pinch of salt.

Shake

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain into Glass

Strain the mixture into a chilled cocktail glass filled with fresh ice.

Garnish

Garnish the Cocktail

Garnish the drink with cilantro leaves and a lime wedge on the rim of the glass.