Name: Mezcal Margarita #2
Yield: Makes 8 cocktails
Ingredients: 1 1/2 cups Oaxacan mezcal; 2 cups Limonada; 1/2 cup triple sec; 50 to 60 drops (1 1/2 to 2 teaspoons) orange bitters (store-bought or homemade); 6 cups ice; About 2 heaping teaspoons finely chopped orange zest (colored peel only; see Cook's Note)

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photo by Paul Elledge

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

Cooks' Note:

I typically use a Microplane grater/zester or a 5-hole zester to remove it.

Recipe information

Yield
Makes 8 cocktails

Ingredients

1 1/2 cups Oaxacan mezcal

2 cups Limonada

1/2 cup triple sec

50 to 60 drops (1 1/2 to 2 teaspoons) orange bitters (store-bought or homemade)

6 cups ice

About 2 heaping teaspoons finely chopped orange zest (colored peel only; see Cook's Note)

Preparation

Step 1
In a pitcher, combine the mezcal, Limonada, triple sec and bitters. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.
Step 2
Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake and strain into two 6-ounce martini glasses. Add 1/4 teaspoon orange zest to each glass and serve immediately. Repeat for the remaining margaritas.

Reprinted with permission from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless, Copyright © 2012 by Rick Bayless and Deanna Groen Bayless. Photographs © 2012 by Paul Elledge. With the permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.