Sour Cherry Mezcal Margarita

This fruity spin on a margarita combines smoky mezcal, citrusy Cointreau, and sweet-tart cherry puree in a vibrant red drink perfect for late-summer sipping. Bright, pleasantly tart sour cherries are in season for a limited window, so this simple roasted puree is an easy way to preserve their flavor. Try it on ice cream or over pancakes, too.

Ingredients:

  • Sour Cherry Puree

  • 2 pounds fresh sour cherries, stemmed and pitted

  • ⅔ cup granulated sugar

Cocktail

  • Smoked coarse salt (such as Olsson's Red Gum Smoked Salt) (optional)

  • ¼ cup (2 ounces) mezcal joven espadín (such as Ilegal Joven)

  • 1 tablespoon (1/2 ounce) orange liqueur (such as Cointreau)

  • Ice cubes

  • 1 large (about 2 1/2-inch) ice cube

Instructions:

  • Make the sour cherry puree:

  • Preheat oven to 400°F. Toss together cherries and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes. Let cool 5 minutes. Using a silicone spatula, scrape fruit and any juices on baking sheet into a food processor or a blender; pulse until smooth, 8 to 10 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Discard solids. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups sour cherry puree, enough for 10 cocktails.)

  • Make the cocktail:

  • If using the smoked salt, sprinkle some on a small plate. Lightly moisten rim of a rocks glass with water; dip rim in smoked salt. Combine mezcal, orange liqueur, and 3 tablespoons sour cherry puree in a cocktail shaker filled three-fourths full with ice. Place lid on shaker; shake vigorously until well combined, about 15 seconds. Strain into a rocks glass with a large ice cube.

  • To prepare 10 cocktails

  • Combine 2 1/2 cups mezcal, 13/4 cups plus 2 tablespoons sour cherry puree, and 1/4 cup plus 2 tablespoons orange liqueur in a large pitcher filled with ice; stir until chilled. Pour into rocks glasses with large ice cubes (rimmed with smoked salt, if desired).

  • Make Ahead

  • Sour cherry puree may be stored in an airtight container in refrigerator up to 1 week.

Attribution:

Recipe: Hannah Selinger

Origin: Food & Wine

Photo: KELSEY HANSEN


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