Make This: Northwood's No, Seriously
This twist on a classic margarita is refreshing, crisp and bold. The fennel and the absinthe balance out the powerful traits of mezcal.
Published: Thursday 13th July 2017
- 1 oz fresh lime juice
- ¼ oz agave syrup
- ¼ oz Dillon’s absinthe
- 2 oz Jaral de Berrio mezcal
- A few salt crystals
- 2 dashes of fennel bitters
- 2 slices of seedless cucumber
Partially rim a chilled cocktail glass with salt. In a cocktail shaker, muddle the cucumber with bitters, agave, lime and salt. Add the rest of the ingredients and shake vigorously with ice. Double strain into the rimmed cocktail glass.