BAR WON · REIMAGINED CLASSICS
Picante Margarita
฿480
A Margarita with a seam of smoke running through it. Teremana Blanco Tequila and Montelobos Espadin Mezcal share the base, Cointreau and lime carry the citrus, and sugar rounds the edges off the heat.
Teremana Blanco and Montelobos Espadin, two agave spirits.
Cointreau and lime, the classic orange-and-citrus spine.
Shaken hard, off-dry, low bitterness.
22% ABV — a Margarita with real weight behind it.
How it is made
The Margarita itself is usually credited to the 1930s or 1940s, though nobody has ever settled on who poured the first one — Tijuana and Acapulco both have their claimants, and the arguments have been running for eighty years. What is fixed is the architecture: agave spirit, orange liqueur, lime. Here the agave half is split, so a blanco tequila and an Espadin mezcal arrive in the same glass.
How it tastes
Blanco tequila is bright and green, cooked agave and a little pepper. Espadin mezcal is the opposite instinct — roasted agave, smoke, earth. Together the smoke sits under the citrus rather than over it, and the lime keeps everything sharp. Off-dry, so the sugar softens the chili heat instead of hiding it.
Good to know
Espadin is the workhorse agave of Oaxaca, and by far the most planted — the variety most mezcal is made from, and the one that taught drinkers what mezcal tastes like in the first place. Tequila, by law, comes from a single region and a single agave; mezcal ranges across much of Mexico and can use dozens.
Contains alcohol.
Ingredients: Teremana Blanco Tequila, Montelobos Espadin Mezcal, Cointreau, Lime, Sugar
Also from Reimagined Classics
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