Tangerine, Jalapeño and Lime Mezcalita
By not-recognized
Published on 22 August 2022
Food writer and chef Ixta Belfrage’s Tangerine, Jalapeño and Lime Mezcalita is a zesty, smoky and incredibly refreshing cocktail that stands up to bold flavours. Serve alongside her fusion feast of Slow-cooked Mango and Chipotle Pork with Crackling, Cucumber salad with Herby Jalapeño Salsa, Charred Corn with Maple Spiced Butter and Coconut and Coriander Rice.Time and servings
5 minsTotal time
5 minsCooking time
Ingredients
- 210 ml of mezcal or blanco tequila
- 18 freshly squeezed tangerine juice
- 80 ml of lime juice, freshly squeezed (approx. 4 limes), plus 6 slices to garnish
- 40 ml of lemon juice, freshly squeezed (approx. 2 lemons)
- 900 ml of still mineral water
- 30 ml of runny honey or agave syrup
- 2 jalapeño chillies, chopped (optional, deseeded if you prefer a milder heat)
- 1 scotch bonnet chilli, halved (optional, deseeded if you prefer a milder heat)
- 4 cinnamon sticks, broken
Method
Step 1
Add everything except the lime slices to a large jar or cocktail shaker and close the lid tightly; shake vigorously.Step 2
Fill 6-8 glasses with plenty of ice. Strain the mezcalita mix evenly into the glasses, garnish with the lime slices and serve.