Cape Cod Margarita

Dave Arnold, Booker and Dax and “Cooking Issues” podcast | New York

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.

Ingredients

Serving: 1

  • 2 ounces unsweetened cranberry juice, frozen into two 1-ounce cubes
  • 2 ounces unsweetened cranberry juice, frozen into two 1-ounce cubes
  • 1 ounce orange juice
  • 1 ounce orange juice
  • 1 1/2 ounces Cointreau
  • 1 1/2 ounces Cointreau
  • 3/4 ounce mezcal, preferably Del Maguey Vida (tequila may be substituted, if preferred)
  • 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)
  • 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)
  • 2 "hard ice" cubes (two 1-ounce cubes of frozen water)

Directions
  1. Shake all ingredients until the cubes dissolve. “You’ll hear the cube break up, and it will almost all be gone,” Arnold notes.
  2. Pour into chilled coupe glass.

Tagged: mezcal