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Mezcal Adds Mystery to Margaritas

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Mezcaleria Las Flores

Thanks to Jay Schroeder, Chicago denizens now have a cheap ticket to Oaxaca via new agave den Mezcaleria Las Flores, a haven for jícaras (a small half gourd from which mezcal is traditionally sipped) of mezcal, along with contemporary booze-spiked libations.

Says Schroeder: The margarita is a beautiful, simple classic. Sure, some people like to try and class things up a bit (strawberries, I'm looking at youand you're not invited), but the rusticity and smoke of a quality mezcal is really all you need to turn this standby into a drink with some real personality. For best results, garnish with salt and enjoy liberally over ice.

Mezcal Margarita
Makes 1

2 ounces mezcal joven
1 ounce fresh lime juice, strained to remove pulp
1/2 ounce orange liqueur
1/2 ounce simple syrup
1/3 cup coarse rock salt

Combine mezcal, lime juice, orange liqueur, and simple syrup in a cocktail shaker with ice. Shake. Meanwhile, pour salt onto plate or shallow dish. Use a leftover lime wedge to moisten the rim of a rocks glass. Then, roll the rim in salt. Strain cocktail mix and pour into rocks glass with ice. Garnish with a lime wedge.

Mezcaleria Las Flores

3149 W Logan Blvd, Chicago, IL (773) 278-2215