For this mashup, food and cocktail scientist Dave Arnold uses a technique called the “juice shake.” He combines all the drink’s ingredients except the orange juice, and freezes that mixture, yielding slushier cubes; for home use, he recommends freezing only the cranberry. “It can be done either way essentially, for whatever mood you are in,” he says. Of note, the OJ is not frozen; it adds welcome texture to the drink, Arnold says.
Cape Cod Margarita
Dave Arnold, Booker and Dax and “Cooking Issues” podcast | New York
- 2 ounces unsweetened cranberry juice, frozen into two 1-ounce cubes
- 1 ounce orange juice
- 1 1/2 ounces Cointreau
- 3/4 ounce mezcal, preferably Del Maguey Vida (tequila may be substituted, if preferred)
- 7 drops 20% saline solution (1:5 salt to water; alternately, just add a pinch of salt)
- 2 "hard ice" cubes (two 1-ounce cubes of frozen water)
- Shake all ingredients until the cubes dissolve. “You’ll hear the cube break up, and it will almost all be gone,” Arnold notes.
- Pour into chilled coupe glass.