“A kiss of heat adds a caramelized depth to this sultry riff,” says grilling pro Paula Disbrowe of her fired-up satsuma margarita. Disbrowe adds a subtle smoke to complement the acidity of fresh citrus by heating the fruit over the grill, making this complex take on the classic an ideal summertime sipper.
1½ oz. grilled satsuma juice
2 oz. mezcal
½ oz. Cointreau
½ oz. fresh lime juice
Tools: shaker, strainer
Garnish: lime slice
Add all the ingredients to a shaker and shake vigorously. Strain into a tumbler over fresh ice and garnish.
Grilled satsuma juice: To make 1 cocktail, halve 2 satsumas (blood oranges or tangerines also work) horizontally and grill them cut side down on clean oiled grates over medium heat. Grill until nice grill marks appear, then remove the fruit from heat and allow the fruit to cool before juicing. The juice can be made in advance and stored in the refrigerator for several days or freezer for up to 2 months.
Reprinted with permission from Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe, copyright 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
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