James Moffatt
Take your Margaritas to the next level with the smoky citrus punch of mezcal and grapefruit.
Mezcal is a bit like tequila’s less-reputable cousin. And when you think that tequila already represents the more iniquitous end of the liquor cabinet for most folks, you know that you’re looking at a spirit that needs to be handled with care. In this take on the classic Margarita, Marty Campaign, from new Sydney bar Freda’s, replaces the traditional tequila with mezcal for a drink that won’t be forgotten in a hurry. A well-made Margarita, Campaign notes, is essentially “a perfectly balanced sour”, so pay careful attention to the acid balance and satisfaction will be yours. Freda’s, rear 109 Regent St, Chippendale, NSW, (02) 8971 7336.
FREDA’S MEZCAL MARGARITA WITH PINK GRAPEFRUIT
Take a chilled coupe, rub half the lip of the glass with a cut lime, press it into a saucer of Murray River pink salt and set aside. Add 50ml El Señorio Mezcal, 20ml pink grapefruit juice, and 10ml each Cointreau and lime juice to a shaker half-filled with ice. Shake hard and fast, then strain through a fine sieve into the chilled salt-rimmed glass. Add a sliver of pink grapefruit zest over the lip of the glass to garnish, then serve without delay.
