Bar Flor's margarita — mezcal and manzanilla recipe

The impulse behind this was people’s enduring love of a margarita. The bar generally looks to sherries or vermouths as key ingredients in its cocktails, but for this one the team wanted something guests would feel at ease with while also being a little intrigued.

Mezcal’s smoky notes work really well with the citrus notes in a classic margarita, so they opted for mezcal rather than tequila. The addition of manzanilla lends the drink a lovely, complementary nuttiness.

Flor margarita. Serves 1. 30ml mezcal, 30ml manzanilla, 15ml Cointreau, or other orange liqueur, 25ml fresh lime juice. Tajín, or salt, to rim the glass (optional). Pour everything into a shaker filled with ice, then shake and strain into a rocks glass rimmed with Tajín or salt, if you wish. Add a couple of ice cubes and serve.

Elinor Blair, bar manager, Bar Flor at Wildflowers, London SW1

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