PALOMA COCKTAIL
MAKES 1
Ruby grapefruit wedge, to rub and garnish
Tajin spice mix (from specialist grocers), to dip and serve
Ice cubes, to serve
45ml tequila (we used Jose Cuervo Tradicional Blanco)
15ml grapefruit cordial
200ml can grapefruit soda
Rub grapefruit wedge around the rim of a glass and dip rim in the Tajin spice mix. Reserve grapefruit wedge for serving.
Fill the glass two-thirds full with ice cubes.
Add tequila and grapefruit cordial to the glass and top up with soda until almost full.
Serve garnished with reserved grapefruit wedge and an extra sprinkle of Tajin.
SPICY MEZCAL MARGARITA
MAKES 1
Lime wedge, to rub, and extra slices, to serve
Sea salt flakes, to dip
Ice cubes, to serve, and to shake
1 slice fresh jalapeno, plus extra to serve
45ml mezcal (we used 400 Conejos)
1 ½ tbs (30ml) fresh lime juice
Dash of agave syrup
15ml triple sec or Cointreau
Rub the lime wedge around the rim of your chosen glass and dip rim into salt flakes (you could also add some chilli powder to the salt to add heat, if you like).
Fill the glass with ice cubes.
Place a slice of jalapeno in a cocktail shaker and mash to release the heat. Add some ice and the remaining ingredients and shake vigorously for about 10-15 seconds to chill the ingredients.
Strain the mixture into the prepared glass over the ice cubes.
Serve garnished with extra
