Margarita Poire Du Désert Recipe
tequila olmeca altos plata, mezcal, sirop de poire du désert
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare the glass
Run the lime wedge around the rim of a rocks or coupe glass. Pour the fine sea salt (or smoked salt) onto a small plate and gently dip/rim half or all of the glass rim in the salt. Set glass aside.
Build & chill
Fill a cocktail shaker about two-thirds full with ice.
Measure & pour
Add 2 oz Tequila Olmeca Altos Plata, 0.5 oz mezcal, 1 oz fresh lime juice, 0.75 oz sirop de poire du désert, and 0.5 oz Cointreau (if using) to the shaker.
Shake
Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the liquid is well chilled and slightly diluted.
Garnish
Float the thin pear slice or place the dehydrated pear chip on top of the drink. Express the remaining lime wedge over the cocktail to release a few drops of juice and discard or use the wedge as additional garnish.
Notes
Adjust sirop de poire du désert to taste: increase to 1 oz for a sweeter, fruit-forward profile or reduce to 0.5 oz for a drier, more spirit-forward margarita. The mezcal adds a smoky counterpoint—if you prefer less smoke, reduce mezcal to 0.25 oz and increase tequila accordingly.