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Tangerine, Jalapeño and Lime Mezcalita

By not-recognized
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…
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Time and servings

Total time
Cooking time

Ingredients

9 total
  • 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

2 steps

  1. Step 1

    Add everything except the lime slices to a large jar or cocktail shaker and close the lid tightly; shake vigorously.

  2. 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.