Mezcal is one of the hottest trends in the cocktail world right now, but it’s complexity can be intimidating. Its smoky essence provides an element to cocktails that can level up any drink typically made with tequila.
The mezcal margarita we make at Room 38 Restaurant & Lounge has the perfect combination of smoky and sweet. The pineapple balances the smokiness of the mezcal, while the base of the cocktail mixes in the flavors of a typical margarita. Finally, the smoked rosemary brings fragrance and flair as a finishing touch.
We hope you enjoy one with us soon!
Ellie Ferrell is the catering coordinator at Room 38 Restaurant & Lounge.
- 1/2 ounce agave
- 1 ounce fresh lime juice
- 1 ounce pineapple juice
- 3/4 ounce mezcal (of choice)
- 1/2 ounce Cointreau
For Salted Rim
- pinch of salt
- pinch of pepper
- pinch of tajin
- pinch of paprika
- First, take the ingredients for the salted rim and mix evenly. Use a lime to wet the rim of a tall glass and dip into spice mixture.
- Next, take remaining ingredients and combine in a shaker. Strain mixture into glass with ice and garnish with a sprig of roasted rosemary. (To roast the rosemary, light the herb on fire and quickly blow out the flame.)