“This cocktail is a brilliant mix of flavors that just work,” says Lynnette Marrero of this smoky-spicy Margarita made famous at The NoMad.
- 3/4 ounce jalapeño-infused tequila (see Editor's Note)
- 3/4 ounce mezcal, preferably Sombra
- 1/2 ounce lemon juice
- 1/2 ounce pineapple juice
- 1/2 ounce vanilla syrup (see Editor's Note)
- 1 teaspoon Petite Canne sugar cane syrup
Garnish: salt rim
- Combine all ingredients in a mixing glass with ice and stir until chilled.
- Strain into a rocks glass filled with ice.
5 medium jalapeños, diced
750 ml blanco tequila
Steep the jalapeños and tequila in a container for 5 minutes. Taste the mixture to ensure that the spice level is to your taste. Allow to steep longer for a spicier end product. Strain out the jalapeños when the desired spice level has been reached. Store in an airtight container, refrigerated, indefinitely.
400 grams simple syrup
1 1/2 vanilla beans, split
Combine the simple syrup and vanilla in an iSi canister. Charge it twice using N2O (cream) chargers, shaking the canister between each charge. Allow the canister to sit for 5 minutes and then vent by pushing the nozzle out quickly; place a container underneath the tip to catch any liquid that may be released. Unscrew the top of the canister. Once the liquid stops bubbling, strain the mixture through cheesecloth or a coffee filter. Store in an airtight container, refrigerated, for up to 1 month.