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Garnish with a slice of orange and a maraschino cherry. Pop in a glug of Tapatio or Cholula sauce, a splash of Worcestershire sauce (optional) and some lime juice. Stir and serve garnished with a few pickles chillies and an extra wedge of lime. Pop a sliver of fresh chilli into the bottom of a cocktail shaker and muddle gently. Add 60ml mescal, 20ml orgeat, 20ml lime juice and 25–30ml blood orange juice (out of season, I favour the Mango Girls’ divine bottled juice) and a good dash of pimento bitters.
Tequila’s pepperiness makes for a perfect complement to the usual ingredients. Add 60ml white tequila, some celery salt and pepper, a pinch of dried chilli and a slug of the brine out of a jar of pickled chillies.
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Add 60ml white tequila, 60ml pink grapefruit juice, 30 ml lime juice, 10 ml sugar syrup and a pinch of salt.
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Actually, it’s more like eight, because I’ve thrown in a couple of mezcal drinks to spice things up a bit. Mezcal can feature up to 30 different types of agave. Add 30ml lime juice, 30ml Cointreau, 60ml white tequila (I favour Herradura). Then fill the tumbler with fresh ice and strain the drink over the top.
The differences between them are regional and, well… With tequila, the agave is cooked in industrial ovens before fermentation. Squeeze a wedge of lime into the glass, and toss it in too. From my delightful friend Bricia Lopez, co-owner of the fabulous Oaxacan restaurant Guelaguetza in Los Angeles, comes this stunner starring tequila’s big brother, mezcal.