Matthew Belanger’s Margaladaoma

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

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

Garnish: lime wedge

Directions

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.