Bitters
Cocktail

Margaladaoma

Matthew Belanger & Death & Co. (New York City)
Highball Glass
Crushed

Ingredients

  • 1.5 oz
    Blanco Tequila
  • 0.5 oz
    Mezcal
  • 0.5 oz
    Giffard Pamplemousse

    or similar pink grapefruit liqueur

  • 1 oz
    Lime Juice
  • 0.75 oz
    Grapefruit Syrup

    see component recipe

  • 1 tsp
    Cholula hot sauce
  • 2 whole
    Lime Wedge

    one for squeezing, one for garnish

  • 1 pinch
    Salt

    for rimming

  • 1 bottle
    Modelo Especial Mexican Lager

    or other Mexican lager, inserted upside down into the glass

Instructions

Rim the largest glass you have with salt. Squeeze a lime wedge directly into a shaker tin, dropping the spent hull in as well. Add the tequila, mezcal, Pamplemousse, lime juice, grapefruit syrup, and hot sauce, then fill with ice. Shake briefly to combine—just a few seconds—then pour the entire contents, ice and all, directly into the prepared glass without straining. Top off with additional cracked ice. Carefully invert an open bottle of Mexican lager into the glass and let it dispense gradually. Garnish with a fresh lime wedge.

About

Matthew Belanger's ambitious mashup of three classics—the Margarita, Paloma, and Michelada—fused into one oversized, salt-rimmed showstopper. A lively tequila-mezcal base spiked with hot sauce and grapefruit syrup is topped with an inverted bottle of Mexican lager.

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