Matthew Belanger’s Margaladaoma

Matthew Belanger, Death & Company | New York City

Matthew Belanger’s super-sized mashup of a Margarita, Paloma and a Michelada—also known as a Margaladaoma.


Serving: 1

  • 1 1/2 ounces blanco tequila
  • 1/2 ounce mezcal
  • 1/2 ounce Pamplemousse, preferably Giffard
  • 1 ounce lime juice
  • 3/4 ounce grapefruit syrup (see Editor's Note)
  • 1 teaspoon Cholula hot sauce
  • 1 lime wedge
  • salt, for rimming
  • 1 bottle Mexican lager, preferably Modelo Especial

Garnish: lime wedge

  1. Rim largest glass you can find with salt.
  2. Squeeze the lime wedge into a shaker tin and put expressed lime at the bottom.
  3. Add all other ingredients and ice, shake briefly and pour the glass without straining.
  4. Fill the rest of the glass with cracked ice.
  5. Take a mexican lager of your choice and insert it upside down into the glass.
  6. Garnish with a lime wedge.
Editor's Note

Grapefruit Syrup:
Steep the peels of two grapefruits in a quart of simple syrup and let sit for 24 hours.