Margaladaoma

PUNCH | Brooklyn, NY

What do you get when you cross a Margarita, a Paloma and a Michelada? A Margaladaoma, naturally. For a richer, umami-forward drink, go Negra Modelo, but if you’re looking for something lighter on its feet, Modelo Especial is a fine substitute.

Ingredients

Serving: 1

  • 1 1/2 ounces Del Maguey Vida mezcal
  • 1 ounce grapefruit and chile de árbol shrub (See Editor's Note)
  • 1 ounce grapefruit juice
  • Negra Modelo, to top

Garnish: half grapefruit wheel

Directions
  1. To shaking tin, add mezcal, grapefruit shrub and grapefruit juice. Add ice, and shake.
  2. Strain over ice into a Collins glass rimmed with salt.
  3. Top with Negro Modelo, and garnish with a half grapefruit wheel.
Editor's Note

Grapefruit and Chile de Árbol Shrub:
peels of one grapefruit
3/4 cup sugar
1/2 cup grapefruit juice
1/4 cup hot water
1 tablespoon apple cider vinegar
2 dried árbol chiles

In a large bowl, add sugar and grapefruit peels. Gentle muddle together to release the oils in the peels and set aside for 30 minutes. In a separate container, combine 1/4 cup of hot water and dried chiles and set aside for 5 minutes. Add chiles, chile water, grapefruit juice and apple cider vinegar to the peels and sugar. Cover and let sit at room temperature overnight. Uncover, gently muddle chiles to release their seeds and color, fine strain and bottle.

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